3 lb. pork tenderloin
1/2 c. honey
1/2 c. water
2/3 c. soy sauce
1 tsp. paprika
1 tsp. dry mustard
1/2 c. barbecue sauce
1 tsp. ginger
2/3 c. catsup
2 tsp. salt
1/2 c. white wine
1 clove garlic, minced
1 tsp. Worcestershire sauce

Let meat marinate overnight. Bake in sauce for an hour in a 350 degree oven, turning once after 30 minutes. Let cool, slice and serve as a side dish to a large bowl Chinese noodles, served with toasted sesame seeds and hot mustard for dunking.

HOT MUSTARD:

Dry mustard with some white wine until you have desired consistency and let set 30 minutes before serving.