BBQ Pork

This is my Mom's recipe.  Amazing.  Better than amazing with our Sweet-Hot Mustard for dipping.  Both recipes are below.  This makes a great appetizer for a party (because the pork is best chilled and sliced and served cold) or a pretty great dinner with a little garlic fried rice side.  Eat up!

BBQ Pork
1 lb. pork tenderloin
1/4 C. soy sauce
1 tsp. sugar
3 Tb. hoison sauce
2 cloves crushed and minced garlic
1 Tb. red wine

• Marinate the pork in half of the sauce for about 4 hours (careful not too long, the salt will cook the meat and the wine will turn it red inside out)
• Reserve the other half of the sauce for basting
• Bake on a broiling pan or other oven rack:
• 350 for 20 min
• baste
• 300 for 20 min
• baste
• 300 for 15 minutes
• baste
• 300 for 15 minutes
• baste
• Remove from oven and let cool.  Refrigerate.  Slice and Serve.

Sweet-Hot Mustard

1 C (4 oz.) dry coleman's mustard
1 C cider vinegar (5% acidity)
1 C sugar
4 eggs

• Soak dry mustard in vinegar overnight in a tupperware in the fridge
• Place in the top of a double broiler (with water still cold)
• Add sugar and eggs (whisk in while water is still cold)
• Turn on heat to water in bottom of double broiler and whisk away....KEEP whisking or your eggs will coagulate.  Whisk for about 10 minutes or until you notice the mixture start to thicken.
• Pour into sterilized jars and refrigerate for up to 3 months