Chinese Pork Tenderloin
This recipe is a snap to put together, making it a great choice for entertaining. Makes about 4 servings
Meat:
1 pork tenderloin (1 1⁄2 pounds)
Salt to coat tenderloins 1 cup sugar 1 cup hoisin sauce Sesame seeds for garnish Hot mustard sauce: 4 tablespoons dry mustard 2 tablespoons water 1 tablespoons soy sauce
3 tablespoons prepared mustard
For meat: Set tenderloins on a flat surface and coat evenly with salt. Refrigerate 2 hours.
Mix sugar with hoisin sauce. Pour over meat and marinate overnight, turning occasionally.
Preheat oven to 350 degrees. Drain marinade from meat and discard.
Set tenderloins on a baking sheet with sides and bake in preheated oven until it reaches an internal temperature of 145 degrees. (Depending on width of tenderloin, this could take anywhere from 30 to 45 minutes, so keep testing with meat thermometer.) The meat should be pinkish in the middle. Do not overcook.
When done, refrigerate and let cool completely before cutting into slices.
Meanwhile, make hot mustard sauce: Combine all ingredients and mix well. Note: Sauce becomes hotter the longer it sits.
Serve pork slices topped with browned sesame seeds and with hot mustard sauce on the side.