Ingredients
1/2 cup reduced-sodium soy sauce1/3 cup honey1/4 cup sherry or chicken broth1 tablespoon canola oil1/4 teaspoon garlic powder1/4 teaspoon ground ginger2 pork tenderloins (1 pound each)SESAME COATING:2 tablespoons ground mustard3 tablespoons water1 tablespoon reduced-sodium soy sauce1/4 cup sesame seeds, toasted
Preparation
In a large resealable plastic bag, combine the first six ingredients. Add pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Place tenderloins on a rack in a shallow roasting pan lined with heavy-duty foil. Bake at 425° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes.
In a small bowl, combine the mustard, water and soy sauce; brush over meat. Sprinkle with sesame seeds. Slice and serve warm or cold.
