Pork Tenderloin is such a versatile meal option any time of year.  They typically come packaged with two tenderloins in a bag.  This is enough to feed four or five people for one meal – or in our case lately for two or three with enough for a second meal of a family favorite, Cuban sandwiches – or as we call them Havanna Robusto’s.  I will gladly post that recipe at another time.  The recipe for Pork Tenderloins with Mustard Sauce comes from a cookbook purchased in Chicago many years ago called Noteworthy, self published in Chicago as a fundraiser for the Young Artists Institute of the Ravinia Festival.  It was first published in 1986.

Dinner is served!

I have been making this dish for well over 20 years. It’s got basic ingredients that we usually have in stock.  The only item that doesn’t seem to last is the bourbon…not sure why?  Really, any brown liquor like whiskey, bourbon or scotch can be used with subtly different flavor.

marinade ingredients

The mustard sauce is delightfully flavored.  By using dried mustard powder you get a hint of mustard flavor but it doesn’t overpower the sour cream and mayonaise.  I like the finely chopped green onions but equally like using chives – they offer a more subtle flavor.  The vinegar adds a nice acidity and thins the sauce to a nice consistency.  Any leftover sauce is a great condiment on sandwiches too.

finished sauce

The marinade is not overpowering and the flavor when cooked lends itself to be paired with almost any side dish or salad. I always find it is best to remove the tenderloins from refrigeration for about an hour before cooking.  This helps the meat cook evenly. The only caveat when grilling these is that the brown sugar can cause the tenderloins to scorch or flame a little bit.  As long as it doesn’t flame up too much, the crust it makes is actually quite tasty!  This will not happen when they are baked in the oven.     The orignial recipe calls for 1 hour at 325′.  I believe they can be cooked in about 45 minutes and still be proper internal temperature of 160′.  Instructions for grilling suggest about 10 minutes each for two sides.  Since tenderloins can vary in size, it’s always best to check the temperature.  They can be removed when the temp is 155 or so.  When covered with foil, the tenderloins will continue to cook as they rest for about 10 minutes.

massage marinade into the tenderloins before sealing and refrigerating for a few hours.

hot off the grill! They need to be covered and let rest for about 10 minutes before slicing.

Pork Tenderloin with Mustard Sauce

Serves 4 to 6 for a dinner meal

Marinate time about 3 hours. Cook time 20 to 25 minutes on grill or one hour in 325' oven.

Ingredients

1/4 cup soy sauce

1/4 cup bourbon

2 Tbs brown sugar

2 to 3 approximately 1 pound pork tenderloins

Sauce:

1/3 cup sour cream

1/3 cup mayonaise

1 Tbs finely chopped scallions or chives

1 Tbs dry mustard

salt to taste

1 1/2 Tbs white or cider vinegar

Instructions

Combine soy sauce, bourbon and sugar in a large zip lock bag.  Mix well.

Trim pork tenderloins of large silver tissue and fat.  Place in ziplock bags with marinade and massage marinade into meat.  Seal bag well and refrigerate for 2 to 3 hours.  Turn the bag a few times during that time to marinate evenly.

Remove tenderloins from marinade and place on preheated medium grill – or into an oven safe baking dish.  If grilling, turn tenderloins after 8-10 minutes, then grill additional 8 to 10 minutes.  Remove from grill and cover with foil for about 10 minutes so that the meat continues to cook and juices settle into the meat.  If baking, preheat oven to 325′ and bake for 1 hour.  Also, cover tenderloins to let the meat rest for about 10 minutes before slicing.

Make the sauce while the pork marinates.  Combine all ingredients.  Cover and chill until just before serving.

Slice tenderloins into thin diagonal slices and serve on top of a dollop of sauce – or with sauce on the side.

Notes

Original recipe found in Noteworthy, copyright, 1986, Noteworthy Publications, Chicago, IL