Thursday, February 21, 2013

Pork Tenderloin with Mustard Sauce

1/3 cup red wine
1/3 cup soy sauce
2 tablespoons light brown sugar
2 lbs. pork tenderloin
1/3 cup mayonaisse
1/3 cup sour cream
1 1/2 tablespoons mustard powder
1 tablespoon minced chives

Combine wine, soy sauce and brown sugar in a large resealable plastic bag.  Place tenderloin in bag and refrigerate overnight, or at least 8 hours.

In a small bowl, combine mayo, sour cream and mustard powder; mix well.  Mix in minced chives.  Chill until ready to serve.

Preheat oven to 325 degrees F.  Place meat and marinade in shallow baking dish, and roast for 1 hour, basting occasionally.  Tempreture of meat should register 145 degrees F.  Let rest for a few minutes, then cut into 1/2 inch thick slices.  Serve with mustard sauce.

Serves 8

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