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Email to Master Chef Don F. Easley Jr.      

    Pork Tenderloin with Mustard Sauce

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Serves 4

    List of Ingredients

    1/3 cup red wine
    1/3 cup soy sauce
    2 tablespoons light brown sugar
    2 pounds pork tenderloin
    1/3 cup mayonnaise
    1/3 cup sour cream
    1 1/2 tablespoons mustard powder
    1 tablespoon minced fresh chives (optional)


    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.

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

    Preheat oven to 325F. Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 160F.
    Let rest for a few minutes, then cut into 1/2 inch thick slices.
    Serve with mustard sauce.




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