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Pork Tenderloin With Mustard Sauce

Yield Makes 12 appetizer servings


  • 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

How to Make It

  1. Prick pork tenderloins several times with a fork.

  2. 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.

  3. Remove pork from marinade, discarding marinade.

  4. 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.

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

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