No matter how busy the week gets, one thing I usually keep routine, is cooking on Sunday. Sunday is not a night for leftovers, or frozen pizza, or a Sandra Lee recipe. No, it is a night where the meal and wine are planned ahead, and depending on my mood, a homemade dessert is also made.
This past Sunday, we decided to try a recipe my friend Renee has been raving about. I love pork tenderloin, and it seems I haven't made it nearly enough lately. So, when I finished making homemade chocolate chip cookies, I whipped up the simple 3 ingredient marinade. Threw the pork and marinade in a large ziplock freezer bag and headed out to run errands.
Narrowly missing the quick monsoon that hit the valley on the way home, we waited out the rain with a glass of red, and a good book . Mmm...love Sunday afternoons as much as Sunday dinners!
After the storm hoopla had died down, we started the grill. While the pork and veggies were cooking, I whipped up the mustard sauce. (And, if you must know, had another glass of red. ;)
Scott carried in the contents from the grill, just as I was finishing my last sip. Perfect timing. Oh, and look, perfect pork!
I finished mashing the potatoes, while Scott sliced the pork. This was the juiciest tenderloin I've ever had. Kudos to the grill master.
With the addition of the mustard sauce...
Now, I must say, when I have my expectations high after lots of great reviews, whether it's movies, recipes, restaurants, or wine,I am sometimes disappointed. I was wondering if this would really live up to the hype.
Spectacular! We both thought this dish was worthy of being in our top 3 pork tenderloin recipes. It was a cinch to prepare, perfect for entertaining or summer BBQ's.
PORK TENDERLOIN WITH MUSTARD SAUCE (? original source?)
1 (2-3 lb) pork tenderloin
1/4 c. soy sauce
1/4 c. bourbon
2 Tbsp. brown sugar
Place the pork in a glass or pyrex dish. (I put in a large ziplock.) Combine the soy, bourbon, and brown sugar and pour over pork. Marinate in the refrigerator for several hours. Return to room temperature and place on a rack in a shallow pan. Bake at 300 degrees for 1 hour or grill, basting frequently with the marinade. Slice and serve with the mustard sauce.
1/3 cup sour cream
1/3 cup mayonnaise
1 T. Dry mustard
2 green onions, finely chopped
1 1/2 tsp. white wine vinegar
S & P to taste