Wednesday, February 23, 2011

Pork Tenderloin with Mustard Sauce

We tried a new version of pork tenderloin last week, and we loved it!  My blogger friend, Gina, posted this last week,  and I immediately put the ingredients on my list.  

Pork Tenderloin with Mustard Sauce
1 (3-lb) pork tenderloin
Marinade:
1/4 cup soy sauce
1/4 cup bourbon **Evan Williams Black Label or borrow from a neighbor if you don't drink it (wink)
2 T. brown sugar

Mustard Sauce:
1 T. dry mustard
1 1/2 t. white vinegar
1/2 cup sour cream
1/3 cup real mayonnaise
1 T. chopped green onion
salt to taste

To marinate the pork:  Combine the soy sauce, bourbon, and brown sugar in a large ziploc bag, mixing well.  Add pork, and allow to marinate in the refrigerator for several hours, turning occasionally.  
Remove pork after marinating, reserving the marinade.  
To cook the pork:  Preheat oven to 325 degrees.  Place pork on a greased roasting pan, and line the bottom with foil for easy cleanup.  
Roast for 45 to 60 minutes, frequently basting the meat with leftover marinade.  If it is a small tenderloin, 45 minutes is plenty of time.

To make the sauce:  
In a bowl, dissolve the dry mustard in the vinegar.  Mix in the sour cream and mayonnaise.  Stir in the green onion and salt to taste.  Serve cold with the prepared tenderloin!
The mustard sauce is also delicious served with green beans.  

I have loved emails letting me know you've tried a recipe from the blog, so be sure to drop me a line if you make this delicious pork tenderloin!


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