Ingredients
Yield: 6 servings
1/3 cup rice wine vinegar
1/4 cup ketchup
2 tablespoons soy sauce
1 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 pork tenderloin (1-pound each, trimmed)
Directions
Step 1
Stir together vinegar, ketchup, soy sauce, Tiger Sauce, Habanero Lime Sauce, dry mustard, garlic powder, salt and pepper in a shallow dish.
Step 2
Preheat oven to 375˚F. Line a baking sheet with foil and then place a wire rack on top.
Step 3
Remove pork from marinade and gently shake off excess. Place on wire rack and bake until internal temperature reaches 140˚F on an instant-read thermometer when inserted into the thickest part of meat, about 20 to 25 minutes. Let rest 5 minutes before slicing and serving.
