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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 is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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