Ingredients:
- 1/4 C teriyaki sauce – for variations try different kinds of teriyaki sauces there are so many good ones these days.
- 2 Tbls. dry white wine
- 1 Tbls. Dijon mustard
- 2 3/4 lb. pork tenderloins
Directions:
Preheat over to 400. In a small bowl, mix the teriyaki sauce, wine, and mustard. Put the tenderloins in a shallow roasting pan and pour the sauce mixture over them.
Roast about 30 minutes, turning midway until tenderloins are browned and have reached a temperature of 150. Drizzle the meat with the pan juices and serve.
Comments:
From Kathy Williams. When she shared this, she was Kathy Sellig. The youngest of Marge and Lowell’s grandkid six-pack, Kathy really had to be tough. She had a natural ability to negotiate so whenever we’d scheme up an idea, she was the one we sent to the parents to make it so.