Recipe by DrGaellon
Adapted from a recipe by THERRELLFAMILY at allrecipes.com. The note there reads, "A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!"
Top Review by Boomette
The marinade for the pork is so yummy. But I really didn't like the mustard sauce. I guess there was too much mustard powder for my taste. Thanks DrGaellon. Made for Bargain Basement tag game
- 1⁄3 cup red wine
- 1⁄3 cup soy sauce
- 2 tablespoons light brown sugar
- 2 lbs pork tenderloin
- 1⁄3 cup mayonnaise
- 1⁄3 cup sour cream
- 1 -1 1⁄2 tablespoon mustard powder, to taste
- 1 scallion, minced fine
Directions See How It's Made
- 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.
- In a small bowl, combine mayonnaise, sour cream, mustard powder and scallion; mix well. Chill until ready to serve.
- Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 160 degrees F (73 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.