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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

Pork Tenderloin with Mustard Sauce

The mustard sauce alone is worth making this recipe, or you may want to just make the mustard sauce for sandwiches of left over pork, chicken or turkey.

Pork Tenderloin

1/4 cup soy sauce
1/4 cup bourbon
2 tbsp. brown sugar
Add 1 - 2 1/2 to 3 lb. pork tenderloin and marinate for several hours, turning occasionally.
Remove meat from marinade. Bake in 325o oven for about 1 hr. 30 minutes or until meat
reaches interior temperature of 185o. Carve tenderloin in thin, diagonal slices; serve with mustard sauce.

Mustard Sauce

1/3 cup mayonnaise
1/3 cup sour cream
1 tbsp. dry mustard
1 1/2 teas. vinegar
1 tbsp. finely chopped scallions salt to taste

Source: The Federated Women's Clubs Cookbook

We actually served this tenderloin dish with plain steamed brussel sprouts, topped with lemon juice and ground pepper, but we used half the steamed sprouts to make Sprouts in Wine Marinade. The tenderloin was topped with a big spoonful of mustard sauce and sprinkled with chopped carrots for color. The remaining carrots went into the sprout salad, which we served with leftover tenderloin sandwiches.


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