ORIENTAL PORK WITH HOT MUSTARD SAUCE

1 tab. ground mustard

1 tea. vegetable oil

1 tea. vinegar

dash turmeric

¼ cup milk

¼ cup reduced-sodium soy sauce

2 tab. ketchup

1 tab. sugar

¼ tea. molasses

1 garlic clove, crushed

2 pork tenderloins, 1 lb. each

1 tab. sesame seeds, opt.

Combine mustard, oil, vinegar, and turmeric; gradually add milk until smooth. Refrigerate. In a large resealable plastic bag or shallow glass dish, combine soy sauce, ketchup, sugar, molasses and garlic. Add pork; seal and refrigerate for 4 to 6 hours, turning occasionally. Place the pork in a shallow roasting pan; discard marinade. Bake uncovered at 350’for 40 min. or until a meat thermometer reads 160 to 170’. Let stand 5 min. Slice and sprinkle with sesame seeds if desired. Serve with mustard sauce.