"The belly rules the mind."--Spanish Proverb

Soulard Pork Tenderloin Recipe

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This recipe for Soulard Pork Tenderloin, by , is from Meghan's 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!

Contributor:  
Contributor:  
Meghan Poling

Category:
Category:

Ingredients:  
Ingredients:  
Marinade for four 8- to 12-ounce pork tenderloins (may also use large pork loins):

2 cups vegetable oil
1/3 cup soy sauce
1/4 cup honey
1 teaspoon onion powder
1 teaspoon garlic powder

Soulard sauce (Makes twice as much as needed for four tenderloins):
Make ahead and serve at room temperature.

1 cup mayonnaise
1/2 cup sour cream
1/3 teaspoon salt
1/3 teaspoon white pepper
1/2 teaspoon garlic powder
3 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce

Directions:
Directions:
Marinate at least 6 hours in a non-metal container. Season with:

Lawry's Seasoned Salt
Cracked peppercorns
Grill or broil. Meat will get dark on outside. May grill, then hold and finish in the oven.

Serve with Soulard sauce on the side.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
6 hours

 

 

 

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