Combine teriyake, 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 degree F. oven for 20-25 minutes or until internal temperature (measured with a meat thermometer) reads 155 degrees F., brushing every 10 minutes with remaining glaze mixture. Remove from oven and let stand 10 minutes. Slice thinly and serve with dipping sauce.
Mustard-Soy Dipping Sauce - Blend mustard with vinegar and water to make a smooth paste. Cover and let stand 10 minutes. Thin with enough soy sauce to dipping consistency.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 6|
|Calories from Fat: 53 (28%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 72.8mg||22 %|
|Sodium 978.6mg||34 %|
|Potassium 541.8mg||14 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 5.1g|
|Protein 26.2g||37 %|
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Calories per serving: 187
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