"Here is an inspiringly easy Asian dish that you can prepare for any day of the week."
INGREDIENTS
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 (3/4 pound) pork tenderloins
HOT MUSTARD:
1/4 cup Dijon mustard
1 tablespoon honey
1 teaspoon prepared horseradish
2 teaspoons sesame seeds, toasted
DIRECTIONS
Mix soy sauce, wine or broth, sugar, honey and cinnamon in a large resealable plastic bag. Add pork and seal the bag, turning until coated. Chill for about 8 hours or preferably overnight.
Discard the marinade and set the pork over the grill. Cook covered over indirect medium-hot heat. Give it about 40 minutes to cook or until a meat thermometer reads 160 degrees F. Leave it to stand for 5 minutes and slice into serving portions.
Mix mustard, honey and horseradish into a small bowl. Add sprinkling of sesame seeds and serve sliced pork with hot mustard.
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