Pretty good pork--Pork Tenderloin with Mustard Sauce

Pork Tenderloin with Mustard Sauce
The New Holly Clegg Trim & Terrific Cookbook Copyright 2002, 2006

¼ cup low-sodium soy sauce
¼ cup bourbon
2 tablespoons light brown sugar
2 pounds pork tenderloin, trimmed of fat
Mustard Sauce

In an 11 x 7 x 1 ½ -inch non-stick baking dish, combine the soy sauce, bourbon, and brown sugar. Add the tenderloins. Cover and refrigerate at least 2 hours, turning occasionally.

Preheat the oven to 325 degrees F.

Remove the meat from the marinade, discarding the marinade; place the tenderloins on a rack in a shallow roasting pan. Bake for 45 minutes, or until a meat thermometer inserted into the thickest portion registers 160 degrees F. Serve with the Mustard Sauce.

Mustard Sauce

2/3 cup fat-free sour cream I used lite
2/3 cup light mayonnaise I used regular
2 tablespoons dry mustard
½ cup thinly sliced chopped green onions

In a small bowl, combine the sour cream, mayonnaise, dry mustard, and green onion. Cover and chill in the refrigerator until ready to serve.
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I made this last week and it wasn't bad but the marinade didn't penetrate the pork as much as I would have liked (and I marinated it about 9 hours). The sauce was good too but I really like mayonnaise so it's pretty easy to please me when mayonnaise is in a recipe.

Well I'm tired and I'm running behind so I'm going to skip the Blast From The Past and the Question of the Day. I have to work one more day and then I can make pies!