Sunday, February 13, 2011

Pork Tenderloin with Mustard-onion Sauce

1/4 cup soy sauce
1/4 cup bourbon
2 Tbsp. brown sugar
3 pork tenderloins (3/4 -1lbs each)
1/3 cup non-fat sour cream
1/3 cup non-fat commercial mayonnaise
2 green onions, finely chopped (to 1 TBSP)
1 Tbsp. dry mustard
1/4 tsp. salt
1 1/2 Tbsp. vinegar

In a small mixing bowl, whisk together soy sauce, bourbon and sugar until sugar dissolves. Pour into 1 gallon size heavy plastic self-sealing bag. Place pork tenderloins in bag; seal and turn bag to distribute marinade over pork. Let sit in refrigerator 3 hours, turning each hour. Remove meat from marinade and place on rack in baking pan. Pour marinade into small skillet, bring to boil, reduce heat and let simmer 10 minutes.

Roast pork in baking pan at 425 about 25 minutes or until instant read meat thermometer inserted in center of tenderloins registers 160. Baste with half of heated marinade after 10 minutes. Remove marinade form heat but let sit on top of range; base pork with rest of marinade after 20 minutes of roasting.

In small bowl, whisk together sour cream, mayonnaise, green onions, mustard, salt and vinegar. Cover and refrigerate until serving time.

Remove pork to cutting board with sharp knife, slice pork into about 1/4 inch thick slices. Fan out slices on warm serving tray. Pass chilled sauce with pork.

Makes 6 servings

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