A menu from the Froghaven Recipe Book
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Pork Tenderloin with Mustard
Sauce
The mustard sauce
alone is worth making this recipe, or you may want to just make the mustard
sauce for sandwiches of left over pork, chicken or turkey.
Pork Tenderloin
Combine: 1/4 cup soy sauce 1/4 cup bourbon 2 tbsp. brown sugar Add 1 - 2 1/2 to 3 lb. pork tenderloin and marinate for several hours, turning occasionally. Remove meat from marinade. Bake in 325o oven for about 1 hr. 30 minutes or until meat reaches interior temperature of 185o. Carve tenderloin in thin, diagonal slices; serve with mustard sauce. Mustard Sauce Combine: 1/3 cup mayonnaise 1/3 cup sour cream Add: 1 tbsp. dry mustard 1 1/2 teas. vinegar 1 tbsp. finely chopped scallions salt to taste Source: The Federated Women's Clubs Cookbook We actually served this tenderloin dish with plain steamed brussel sprouts, topped with lemon juice and ground pepper, but we used half the steamed sprouts to make Sprouts in Wine Marinade. The tenderloin was topped with a big spoonful of mustard sauce and sprinkled with chopped carrots for color. The remaining carrots went into the sprout salad, which we served with leftover tenderloin sandwiches. |
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