Name: Pork Tenderloin with Mustard Sauce
Ingredients: 1/4 c Soy sauce; 1/4 c Bourbon; 2 tb Brown sugar; 3 lb Pork tenderloin; 1 tb Dry mustard; 1 1/2 ts Vinegar; 1/3 c Sour cream; 1/3 c Mayonnaise; 1 tb Chopped green onions; Salt to taste

Preoccupied with mystical encounters and emotional ecstasies, [many] seek ongoing revelation from heaven – meaning that, for them, the Bible alone is simply not enough. [With them], biblical revelation must be supplemented with personal “words from God,” supposed impressions from the Holy Spirit, and other subjective religious experiences. That kind of thinking is an outright rejection of the authority and sufficiency of Scripture (2 Tim. 3:16–17). It is a recipe for far-reaching theological disaster.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Meat	6	Servings

INGREDIENTS

1/4	c	Soy sauce
1/4	c	Bourbon
2	tb	Brown sugar
3	lb	Pork tenderloin
1	tb	Dry mustard
1 1/2	ts	Vinegar
1/3	c	Sour cream
1/3	c	Mayonnaise
1	tb	Chopped green onions
		Salt to taste

INSTRUCTIONS

Combine first 3 ingredients for marinade mixture. Marinate the pork for
several hours, turning occasionally. Remove meat from marinade and roast at
325&deg; for 45 minutes to 1 hour, basting frequently. Dissolve mustard in
vinegar and mix with sour cream and mayonnaise. Fold in green onions and
salt. Carve meat and serve with mustard sauce. Yield: 6 servings.
MRS. ROBERT M. EUBANKS, JR.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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