Pork Tenderloin With Mustard Sauce

Recipe from

Southern Living


1 1/2 pounds pork tenderloins
1/4 cup soy sauce
1/4 cup bourbon or apple juice
2 tablespoons brown sugar
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon dry mustard
1 tablespoon minced onion
1 1/2 teaspoons white vinegar


Prick pork tenderloins several times with a fork.

Combine soy sauce, bourbon, and brown sugar in a shallow dish or zip-top freezer bag; add tenderloins. Cover or seal, and let stand 30 minutes at room temperature, or, if desired, chill 8 hours.

Remove pork from marinade, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 minutes before slicing.

Stir together sour cream and next 4 ingredients; serve with pork.

Note: Pork tenderloins may be baked at 500° for 20 to 25 minutes, if desired, instead of grilled.

November 2003
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