Ingredients
1/4 cup reduced-sodium soy sauce2 tablespoons dry red wine or chicken broth1 tablespoon brown sugar1 tablespoon honey1/2 teaspoon ground cinnamon2 pork tenderloins (3/4 pound each)HOT MUSTARD:1/4 cup Dijon mustard1 tablespoon honey1 teaspoon prepared horseradish2 teaspoons sesame seeds, toasted
Preparation
In a large resealable plastic bag, combine the soy sauce, wine, brown sugar, honey and cinnamon; add 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 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.
