From one of my favorite cookbooks -- The Junior League Centennial Cookbook. The mustard sauce really completes the dish.
Marinated Pork Tenderloin with Mustard Sauce
3 pork tenderloins -- 3/4 pound each
1/2 cup soy sauce
1/2 cup bourbon whiskey
1/4 cup packed brown sugar
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon dry mustard
1 tablespoon chopped scallions
1 1/2 tablespoons white wine vinegar
To prepare the meat: In a shallow dish, blend the soy sauce, Bourbon, and brown sugar. Add the meat, turning to coat with the liquid, and marinate in the refrigerator for several hours.
While the meat is marinating, prepare sauce. In a medium bowl, mix the sour cream, mayonnaise, mustard, scallions, and vinegar. Let stand at room temperature at least 4 hours (I let stand for 1 hour at room temperature and then transferred to the fridge).
Preheat the oven to 325 degrees. Bake the meat in the marinade for 45 minutes, basting frequently. Serve with the sauce.
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