andreaindc
Well-known member
I love this recipe from the Augusta Chronicle.
The morning (or the night before) you plan to serve your meal, prepare the marinade for the pork and place it in a gallon-size, zip-top, plastic bag. Add the pork tenderloins and refrigerate.
Prepare the sour cream mustard sauce to accompany the pork and store it in the refrigerator in an air-tight, plastic container. Feel free to substitute low-fat or fat-free sour cream and mayonnaise in this sauce.
The tenderloin can be grilled or oven-roasted. Serve it sliced on a platter with the sauce in a pretty bowl in the middle. The tenderloin is great served hot or cold. It is also good sliced and placed on sliced rolls, topped with the sauce.
I made this for a buffet I had for my mom's 60th birthday party (along with a zillion other dishes!). It was a huge hit.
Bourbon Pork Tenderloin with Sour Cream Mustard Sauce
Pork:
1/4 cup soy sauce
1/4 cup bourbon
2 tablespoons brown sugar
2 pork tenderloins
Sauce:
1/3 cup sour cream
1/3 cup mayonnaise
1 1/2 teaspoons dry mustard
2-3 green onions, chopped
Combine soy sauce, bourbon and brown sugar in a small bowl. Place marinade in a zip-top, plastic bag and add pork tenderloins. Refrigerate for several hours or overnight.
Combine sauce ingredients and chill for several hours or overnight.
To cook, place the pork tenderloins on a baking pan, reserving marinade. Roast in a 325-degree oven for 45 minutes, basting several times with the reserved marinade. Remove from oven and allow to cool 5 minutes before slicing.
Serve the sauce on the side.
The morning (or the night before) you plan to serve your meal, prepare the marinade for the pork and place it in a gallon-size, zip-top, plastic bag. Add the pork tenderloins and refrigerate.
Prepare the sour cream mustard sauce to accompany the pork and store it in the refrigerator in an air-tight, plastic container. Feel free to substitute low-fat or fat-free sour cream and mayonnaise in this sauce.
The tenderloin can be grilled or oven-roasted. Serve it sliced on a platter with the sauce in a pretty bowl in the middle. The tenderloin is great served hot or cold. It is also good sliced and placed on sliced rolls, topped with the sauce.
I made this for a buffet I had for my mom's 60th birthday party (along with a zillion other dishes!). It was a huge hit.
Bourbon Pork Tenderloin with Sour Cream Mustard Sauce
Pork:
1/4 cup soy sauce
1/4 cup bourbon
2 tablespoons brown sugar
2 pork tenderloins
Sauce:
1/3 cup sour cream
1/3 cup mayonnaise
1 1/2 teaspoons dry mustard
2-3 green onions, chopped
Combine soy sauce, bourbon and brown sugar in a small bowl. Place marinade in a zip-top, plastic bag and add pork tenderloins. Refrigerate for several hours or overnight.
Combine sauce ingredients and chill for several hours or overnight.
To cook, place the pork tenderloins on a baking pan, reserving marinade. Roast in a 325-degree oven for 45 minutes, basting several times with the reserved marinade. Remove from oven and allow to cool 5 minutes before slicing.
Serve the sauce on the side.