Ingredients Jump to Instructions ↓

  1. 1/2 cup Kikkoman teriyaki sauce

  2. 1/4 teaspoon anise seed, crushed

  3. 1/4 teaspoon black pepper

  4. 1/8 teaspoon ground cloves

  5. 2 pork tenderloins, about 3/4-pounds each 2 tablespoons dry mustard

  6. 1 teaspoon white vinegar

  7. 1 teaspoon water Kikkoman soy sauce

Instructions Jump to Ingredients ↑

  1. Combine teriyaki, anise, pepper and cloves. Brush both sides of each tenderloin thoroughly with glaze mixture; place on shallow roasting pan, tucking thin ends of each tenderloin under. Bake in 425°F (220°C) oven for 20 to 25 minutes or until internal temperature (measured with a meat thermometer) reads 155°F (approximately 65°C), brushing every 10 minutes with remaining glaze mixture. Remove from oven and let stand 10 minutes. Slice thinly and serve with dipping sauce.


Send feedback