| 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° 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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