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    Teri-Dijon Tenderloins

    1/2 cup Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
    2 teaspoons Dijon-style mustard
    2 pork tenderloins, 3/4 pound each

    Blend teriyaki baste & glaze with honey & pineapple, mustard and 2 Tbsp. water; remove and reserve 1/3 cupful. Slice tenderloins lengthwise in half, being careful not to cut all the way through; press open to flatten. Cook on grill 5 to 7 inches from medium hot coals 12 minutes, or until meat thermometer inserted into thickest part registers 160°F.; turn over and brush occasionally with remaining glaze mixture. (Or, broil 4 to 5 inches from heat source 10 minutes; turn over and brush once with glaze mixture.) Let stand 5 minutes before slicing. Serve with reserved glaze mixture.

    Makes 4 to 6 servings

    This recipe created by Kikkoman.

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