"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
3 lb. Pork Tenderloin SCALLION MUSTARD SAUCE: 1/3 C. Sour Cream MARINADE: 1/3 C. Mayo 1/4 C. Bourbon 1 T. finely Chopped Scallions 1/4 C. Soy 1 T. dry Mustard 2 T. Brown Sugar Salt to taste 1 1/2 T. Vinegar
Mix marinade and soak pork for 2 hours. Grill slowly. Serve with the scallion sauce.
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