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The Taste of Home Cookbook
New Revised 2nd Edition
I love Chinese food, and this soy sauce-marinated tenderloin is one of my favorites. It's terrific served warm or cold, especially when dipped in the zippy sauce.
Kyle Spencer, Havre, Montana

Prep: 5 min. + marinating
Grill: 25 min.
Yield: 6 servings.


    · 1/4 cup reduced-sodium soy sauce
    · 2 tablespoons dry red wine or chicken broth
    · 1 tablespoon brown sugar
    · 1 tablespoon honey
    · 1/2 teaspoon ground cinnamon
    · 2 pork tenderloins (3/4 pound each)

    Hot Mustard:
    · 1/4 cup Dijon mustard
    · 1 tablespoon honey
    · 1 teaspoon prepared horseradish
    · 2 teaspoons sesame seeds, toasted


1) In a large resealable plastic bag, combine the soy sauce, wine or broth, sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

2) Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.

3) In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.

Nutrition Facts:
One serving equals 197 calories, 7 g fat (2 g saturated fat), 62 mg cholesterol, 408 mg sodium, 6 g carbohydrate, 1 g fiber, 26 g protein

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