Pork Tenderloin with Mustard Sauce
- ½ Cup Frozen Orange Juice Concentrate thawed and undiluted
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Minced Green Onions
- 1 Teaspoon Brown Sugar
- 1 Teaspoon Dried Basil
- ¼ Teaspoon Curry Powder
- Dash of Red Pepper
- 2 Tablespoons Flour
- 1 Pork Tenderloin, 24 oz.
Bake in over for 2 - 3 hours at 275° - 300°.
Cook all ingredients over medium heat 1 minute or until thickened, stirring frequently. Spoon sauce evenly over pork.
Utilize 8.8 oz. Ready Rice Long Grain & Wild with 23 Herbs and Seasoning and steamed fresh vegetables if desired.