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A fool-proof recipe to serve guests using always-tender pork tenderloin. Serve with Mustard-Soy Sauce, steamed baby peas and fried rice.

Glazed Pork Tenderloins

1/2 cup Kikkoman teriyaki sauce
1/4 teaspoon anise seed, crushed
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
2 pork tenderloins, about 3/4-pounds each
2 tablespoons dry mustard
1 teaspoon white vinegar
1 teaspoon water
Kikkoman soy sauce

1. Combine teriyaki, anise, pepper and cloves. Brush both sides of each tenderloin thoroughly with glaze mixture; place on shallow roasting pan, tucking thin ends of each tenderloin under.
2. Bake in 425 degree F. oven for 20 to 25 minutes or until internal temperature (measured with a meat thermometer) reads 155 degrees F., brushing every 10 minutes with remaining glaze mixture.
3. Remove from oven and let stand 10 minutes. Slice thinly and serve with dipping sauce.

Serves 6.

Mustard-Soy Dipping Sauce: Blend mustard with vinegar and water to make a smooth paste. Cover and let stand 10 minutes. Thin with enough soy sauce to dipping consistency.

Nutrition Facts
Calories 177 calories
Protein 25 grams
Fat 5 grams
Sodium 600 milligrams
Cholesterol 66 milligrams
Saturated Fat 1 grams
Carbohydrates 8 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.