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Pork Tenderloins with Mustard Sauce Recipe

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This recipe for Pork Tenderloins with Mustard Sauce, by , is from Welcome Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Crawford


1/2 cup soy sauce
2 tbsp. grated onion
2 cloves garlic, minced
1 tbsp. tarragon vinegar
1/4 tsp. cayenne pepper
1/4 cup water
2 (1 1/2 - 2 lb.) pork tenderloins
2 slices bacon
Mustard Sauce:
1/3 cup mayonnaise
1/3 cup sour cream
1 tbsp. dry mustard
1 tbsp. grated onion
1 tsp. tarragon vinegar
salt and black pepper to taste

In large ziplock plastic bag, combine soy sauce, onion, garlic, vinegar, cayenne and water. Place meat in bag. Seal; then gently turn bag so that marinade coats roasts. Refrigerate overnight. Turn occasionally. About 2 hours before serving, preheat oven to 325 degrees. Remove from marinade and place roasts in shallow baking pan. Place slices of bacon over meat. Reserve marinade for basting, if necessary. Bake, uncovered, for 1 hour or until meat thermometer, inserted in center of meat, reaches 160 degrees. Baste frequently with pan drippings or reserved marinade. Combine mustard sauce ingredients. To serve, slice meat thinly and top with mustard sauce, or serve mustard sauce in a separate dish. Serves 4-6.

Personal Notes:
Personal Notes:
This is a delicious way to prepare a pork tenderloin. It is also delicious sliced and served cold the next day.




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