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See below ingredients and instructions of the recipe
1/2 c Teriyaki Baste Glaze
-- (Kikkoman)
4 ts Dry sherry
1 tb Dijon mustard
2 Pork tenderloins
-- (each about 3/4 pound)
Blend teriyaki baste glaze, sherry and mustard; set aside. Place
tenderloins on rack in shallow roasting pan; brush thoroughly with baste
glaze mixture. Bake at 350 F. 1 hour, or until meat thermometer inserted
in thickest part registers 160 F. Turn tenderloins over and brush with
remaining baste glaze mixture every 20 minutes. Let stand 5 minutes
before slicing.
Makes 4 to 6 servings.
Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

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