When I first saw this recipe, I figured I wouldn’t like it.  This was about 3 years ago… and  I’ve made it several times since, so apparently I was wrong!

I assumed I wouldn’t like it because (1) I do not usually like cinnamon in savory dishes, (2) I never put this much honey/sugar in a savory dish, and (3)… ok, I think those were the only reasons.  However, the whole family loves it.  Even my 4 year old loves the pork.   And personally, I could lick the bowl of mustard clean.  It kind of reminds me of the hot mustard dipping sauce from McDonalds that I used to have an addiction to.

I never made it to the grocery store today, so I opened the freezer.  There were these pork tenderloins that I had gotten on a sale.  I had frozen broccoli, and a packet of Lipton rice mix.  I also had all of the ingredients for both the marinade and the mustard, so dinner was decided!

I plan on taking leftover pork for lunch tomorrow, I like it that much (I admit to being terrible about eating leftovers unless I truly love the dish… bad Margo!).

Grilled Pork with Hot Mustard
courtesy of Pam (who also got it from Light and Tasty, 2002)

serves: 6
WW PointsPlus: 5

1/4 cup reduced-sodium soy sauce
2 tbsp dry red wine or chicken broth
1 tbsp brown sugar
1 tbsp honey
1/2 tsp ground cinnamon
2 pork tenderloins (3/4 lb. each)

Hot Mustard:
1/4 cup Dijon mustard
1 Tbsp. honey
1 tsp. prepared horseradish
2 tsp. sesame seeds, toasted

In a large resealable plastic bag, combine the first five ingredients and add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 12-15 minutes or until a meat thermometer reads 160 degrees. Let pork stand for 5 minutes before slicing.

*** Since it’s not only snowy outside, and I also do not have an outdoor grill, I cooked mine at 350 degrees for 40 minutes, uncovered.

In a small bowl, combine the mustard, honey and horseradish. Slice pork, sprinkle with sesame seeds. Serve with the hot mustard. Makes 6 servings.
~M