Marinated Pork Tenderloin with Mustard Sauce  Tom & Kari
3 pork tenderloins, 3/4 pound each
1/2 cup soy sauce
1/2 cup Bourbon whiskey
1/4 cup packed brown sugar
Mustard sauce:
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon dried mustard
1 tablespoon chopped scallions or onions
1 & 1/2 tablespoons white wine vinegar
To prepare the meat: In 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.
Preheat oven to 325 degrees.
Bake the meat in the marinade for 45 minutes, basting frequently.
Serve with the sauce.
4 servings.
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