Asian Pork With Hot Mustard Sauce

• 1 tablespoon ground mustard
• 1 teaspoon canola oil
• 1 teaspoon cider vinegar
• 1/8 teaspoon salt, optional
• Dash ground turmeric
• 1/4 cup milk
• 1/4 cup soy sauce
• 2 tablespoons ketchup
• 1 tablespoon sugar
• 1/4 teaspoon molasses
• 1 garlic clove, crushed
• 2 pork tenderloins (1 pound each)
• 1 tablespoon sesame seeds, toasted, optional

1. In a large bowl, combine the mustard, oil, vinegar, salt if desired and turmeric; gradually add milk until smooth. Refrigerate.
2. In a large resealable plastic bag, combine the soy sauce, ketchup, sugar, molasses and garlic; add pork. Seal bag and turn to coat; refrigerate for 4-6 hours, turning occasionally.
3. Discard marinade. Place pork in a shallow roasting pan. Bake, uncovered, at 325u0b0 for 15-17 minutes or until a thermometer reads 145u0b0. Let stand for 5 minutes before slicing. Slice pork; sprinkle with sesame seeds if desired. Serve with mustard sauce.

ground mustard, canola oil, cider vinegar, salt, ground turmeric, milk, soy sauce, ketchup, sugar, molasses, garlic, pork, sesame seeds

Taken from www.tasteofhome.com/recipes/asian-pork-with-hot-mustard-sauce/ (may not work)