MARINATED PORK TENDERLOIN WITH MUSTARD SAUCE
3 Pork tenderloins, 3/4 lb each
1/2 cup soy sauce
1/2 cup Rye Whisky
1/4 cup packed brown sugar
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon dry mustard
1 tablespoon chopped scallions or onions
1-1/2 tablespoon white wine vinegar
In a shallow baking dish, blend the soy sauce, whiskey, and brown sugar. Add the meat turning to coat with the liquid and marinate in the refrigerator for several hours.
In a medium bowl, mix the sour cream, mayonnaise, mustard, onions and vinegar. Let stand at room temperature for at least 4 hours.
Preheat oven to 325F
Roast the meat in the marinade for 45 minutes, basting frequently.
Serve with the sauce.