*Spring Collection- 3-4 lb pork tenderloin 1 cup soy sauce 1/2 cup brown sugar 3 TB plum sauce 2 cloves garlic, minced 1 tsp dry mustard powder Trim excess fat off of tenderloin and cut into manageable logs for appetizer slices. Mix all ingredients in large bowl. Put prepared pork logs into 2-3 food bags and marinade overnight, turning bags over several times. Bake at 250 degrees for about 2 hours. Tent with foil during the last 1/2 hour. Recipe Note: Slice in thin slices and garnish with sesame seeds and freshly prepared hot mustard. (Hot Chinese mustard is easily made the day before by mixing dry mustard powder with water. It gets hotter the longer it sits.) (Source: Marsha Chamberlain-It's all about the food)
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