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 325º
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 160º F. Serve with the mustard Sauce below:
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