Mandarin Pork

This was amazingly yummy. Mom used a 3 lb. pork roast and baked this at 325 F instead of grilling and it was wonderful!!! Just bake until meat thermometer says it's done (hour and a half, two hours depending on size). From the cookbook Country Pork (Taste of Home books). Served with fried rice and a salad, this was awfully yummy.

Mandarin Pork

(Flo Weiss, Seaside, OR)

1 cup soy sauce
1/2 cup vegetable oil
3 tablespoons honey
1 tablespoon ground ginger
1 tablespoon ground mustard
1 garlic clove, minced
2 pork tenderloins (3/4 to 1 pound each)

Sweet and Sour Sauce
1/2 cup orange marmalade
2 tablespoons vinegar
1 tablespoon diced pimentos
1/8 teaspoon paprika
dash salt

Fire Hot Mustard
1/4 cup boiling water
1/4 cup ground mustard
1/2 teaspoon salt

Combine the first six ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate overnight, turning meat several times. Meanwhile, combine sauce ingredients in a bowl; cover and chill. In another bowl, stir boiling water into mustard; add salt and stir until smooth. Cover and let stand at room temperature for 1 hour; chill. Drain meat and discard marinade. Grill, covered, over medium coals, turning occasionally, for 18-20 minutes or until a meat thermometer reads 160 - 170 F. Let stand for 5 minutes before slicing. Serve with sauce and mustard for dipping. Yield 6-8 servings.