"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork tenderloin with Mustard Sauce Recipe

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This recipe for Pork tenderloin with Mustard Sauce, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Haegele
Added: Wednesday, March 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup low-sodium soy sauce
1/4 cup bourbon
2 tablespoons light brown sugar
2 pounds pork tenderloin, trimmed of fat
Mustard Sauce (recipe below

Directions:
Directions:
In an 11 x 7 x 11/2-inch non-stick baking dish, combine the soy sauce, bourbon and brown sugar. Add the tenderloins. Cover and refrigerate at least 2 hours, turning occasionally.
Preheat the oven to 325
Remove the meat from the marinade, discarding the marinade; place the tenderloins on a rack in a shallow roasting pan. Bake for 45 minutes, or until a meat thermometer inserted into the thickest portion registers 160 F. Serve with the mustard Sauce below:

Mustard Sauce

2/3 cup fat-free sour cream
2/3 cup light mayonnaise
2 tablespoons dry mustard
1/2 cup thinly chopped green onions (scallions)

In a small bowl, combine the sour cream, mayonnaise, and green onion. Cover, and chill in the refrigerator until ready to serve.
In a small bowl combine

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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