GLAZED PORK TENDERLOINS

FOR THE PORK:
1/2 cup Kikkoman teriyaki sauce
1/4 teaspoon anise seed, crushed
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
2 pork tenderloins, about 3/4 pound each
FOR THE MUSTARD-SOY DIPPING SAUCE:
2 tablespoons dry mustard
1 teaspoon white vinegar
1 teaspoon water
Soy sauce

HOW TO PREPARE THE PORK:
Preheat oven to 425 degrees F.

Combine teriyaki, anise, pepper and cloves. Coat tenderloin with teriyaki mixture and place on a shallow roasting pan, tucking thin ends under. Roast 20 minutes or until internal temperature reaches 155 degrees F, brushing after 10 minutes with remaining glaze. Remove from oven and let stand 5 to 10 minutes. Slice thinly; serve with sauce.

HOW TO MAKE THE MUSTARD-SOY DIPPING SAUCE:
In a small bowl, blend mustard, vinegar and water to make a smooth paste. Cover and let stand 10 minutes. Thin to dipping consistency with soy sauce.

Serves 6
Source: National Pork Board