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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kikkoman.