Bourbon Glazed Pork Tenderloin with Mustard Sauce

(FOX19) - Bourbon Glazed Pork Tenderloin with Mustard Sauce

Serves 6

"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.

Meat                                                                                  Sauce

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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