| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats |
6 |
Servings |
INGREDIENTS
| 3 |
|
Pork tenderloins |
| 2 |
tb |
Brown sugar |
| 1/4 |
c |
Rum |
| 1/4 |
c |
Soy sauce |
| 1/3 |
c |
Sour cream |
| 1/3 |
c |
Mayonnaise |
| 1 1/2 |
ts |
Dry mustard 3 green onions, finely chopped |
INSTRUCTIONS
CJHARTLIN@MSN.COM
MARINADE
SAUCE
Combine all marinade ingredients in a plastic bag or a glass container. Add
tenderloins; marinade for 4 to 5 hours, turning occasionally. Combine sauce
ingredients; refrigerate for several hours to allow flavors to blend.
Preheat oven to 325°F. Place a shallow pan of water on bottom rack of oven
to ensure moist tenderloins. Remove tenderloins from marinade (reserve
marinade) and bake in a shallow baking pan for 45 minutes to 1 hour,
basting 3 to 4 times. To serve, slice in 1/2" slices. Bring the marinade
to a boil. Offer a choice of sauce and marinade with the meat. Yield: 6 to
8 Source: Good Friends Cookbook
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 16, 1999
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