PORK TENDERLOIN with MUSTARD

PORK TENDERLOIN with MUSTARD


1/3-cup red wine
1/3-cup soy sauce
2 Tbsp. light brown sugar
2 pounds pork tenderloin
1/3-cup mayonnaise
1/3-cup sour cream
1-1/2-Tbsp. mustard powder
1 Tbsp. fresh minced chives

Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.

In a small bowl, combine mayonnaise, sour cream, and mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.

Preheat oven to 325^. Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should read 160^. Let rest for a few minutes, then cut into ½-inch thick slices. Serve with mustard sauce.

Yield: 8 servings.