Ingredients
1 cup soy sauce1/2 cup canola oil3 tablespoons honey1 tablespoon ground ginger1 tablespoon ground mustard1 garlic clove, minced2 pork tenderloins (3/4 to 1 pound each)SWEET-AND-SOUR SAUCE:1/2 cup orange marmalade2 tablespoons cider vinegar1 tablespoon diced pimientos1/8 teaspoon paprikaDash saltFIRE-HOT MUSTARD:1/4 cup boiling water1/4 cup ground mustard1/2 teaspoon salt
Preparation
Combine the first six ingredients in a large resealable plastic bag; add pork and turn to coat. Seal bag; 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.
Discard marinade from meat. Grill, covered, over medium heat for 18-20 minutes or until a thermometer reads 160°-170°, turning occasionally. Let stand for 5 minutes before slicing. Serve with sauce and mustard for dipping.
