Bourbon Glazed Pork Tenderloin with Mustard Sauce
"This delicious dish has quickly become a favorite in my catering business because it is so moist and tender and tastes great hot or at room temperature. The secret is using a meat thermometer to ensure the fillet doesn't get overcooked and dry," said Kim Parrish of Garnish Catering.
2 pork fillets/tenderloins ½ cup sour cream
½ cup soy sauce ½ cup mayonnaise
½ cup Jim Beam bourbon whiskey 1 T dry mustard
¼ cup light brown sugar 1 T chopped green onions
1 ½ T white wine vinegar
Blend the soy sauce, bourbon and brown sugar together. Add the meat and coat with the liquid. Pour everything into a large plastic bag and refrigerate several hours or overnight.
Mix all the sauce ingredients together. Let stand at room temperature at least 4 hours.
Preheat oven to 325F. Bake pork in marinade until meat thermometer inserted in center reached 145-150F… about 20 minutes. Baste frequently.
Let meat rest covered in foil for 10 minutes. Slice on the diagonal and serve with mustard sauce.
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