Recipes by Nate - Pork Tenderloin with Mustard Sauce

Pork Tenderloin with Mustard Sauce 

• 1/3 cup red wine 
• 1/3 cup soy sauce 
• 2 tablespoons light brown sugar 
• 2 pounds pork tenderloin 

• 1/3 cup mayonnaise 
• 1/3 cup sour cream 
• 1 1/2 tablespoons mustard powder 
• 1 tablespoon minced fresh chives (optional)
  

1. 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.
2. In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
3. Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

by,
Nate Bruce