- 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
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.