Pork Tenderloin Basted with Chinese Sauce

This recipe comes from the "Sinatra Celebrity Cookbook," and is attributed to Hubert de Givenchy, the 89-year-old world famous French fashion designer.  Somehow, I can't see him stopping to baste a pork tenderloin while he designs haute couture, but who knows?

The sauce is perfect with pork - I didn't feel the need to add mustard or sesame seeds at the end.  I couldn't find pear preserves, but fresh pear slices went well with it.

Serves 3-4

12 calculated points

Pinot Noir

Ingredients

• ½ cup soy sauce
• ½ cup ketchup
• ¼ cup honey
• 3 cloves garlic, minced
• pork tenderloin
• 1 teaspoon dry mustard
• sesame seeds to taste

Directions

Combine soy sauce, ketchup, honey and garlic

Brush sauce on pork before and occasionally during roasting period

Bake pork at 325 degrees until meat thermometer registers 170 degrees. Let cool 5 minutes before carving.

Add mustard and sesame seeds to remaining sauce and serve with sliced pear preserves