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Bourbon Marinated Pork Tenderloin With Mustard Sauce Recipe

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This recipe for Bourbon Marinated Pork Tenderloin With Mustard Sauce, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Veronica Nemeth, Cancer Control Journal
Added: Monday, September 22, 2008


Marinate overnight in ziploc bags -- 2 1lb tenderloins in:
1/4 cup bourbon -- recommend Makers Mark!
1/4 cup soy sauce and 2 Tblsp brown sugar.
Next day: put meat in the oven 325 for 1 hour with marinade, baste occasionally.
Boil the remaining marinade for a few minutes & serve as au jus.
Mustard sauce (better made day ahead as well)
Mix equal amts (3 Tblsp and # Tblsp each) of sour cream/may. Add dijon mustard (or dry mustard) to taste and a few drops of lemon juice (bottled/plastic lemon in produce section ok).
Consomme Rice
1 stick of butter
2 cans beef consomme
1 1/2 cups of rice
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
1 small onion, finely chopped

Finely chop celery, carrot and onion… food processor works best… very fine is better!
Put rice in 13 x 9 casserole dish and add veggies. Melt stick of butter in consomme and pour over rice mixture…stir to blend evenly. Cover very tightly with foil.
Bake 1 hr at 350 degrees…. do not peek or it will not be perfect! Remove from oven, let rest 5 mins or so… stir and serve.

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