Bourbon Pork Tenderloin
Marinade and meat
- 1⁄4 cup soy sauce
- 2 tablespoons brown sugar
- 1⁄4 cup bourbon
- One 21⁄2-pound pork tenderloin
- 1⁄3 cup sour cream
- 1⁄2 cup mayonnaise
- 1 tablespoon chopped onion
- 1 tablespoon dry mustard
- 11⁄2 teaspoons red wine vinegar
- 1⁄4 teaspoon salt
Instructions:
This recipe has become a favorite of many of my friends and family.
- To prepare the marinade, combine the soy sauce, brown sugar, and bourbon. Stir well to dissolve the sugar. Place the tenderloin in a zip- top plastic bag. Pour in the marinade. Refrigerate for 3 hours.
- Preheat the oven to 325°F. Place the pork in a baking dish. Bake for 2 hours, basting frequently with the marinade. Cool the roast and slice for serving.
- To prepare the sauce, combine the sour cream, mayonnaise, chopped onion, dry mustard, vinegar, and salt in a saucepan. Bring to a boil. Remove from the heat, cool slightly, and place in a dish to serve with the pork.