Pork Tenderloin

You can tell my favorite cookbook by its deplorable condition.  The spine is cracked.  The pages are splattered.  In other words, it's been much used and much loved.  For many years it was out of print and I mourned not being able to give it as a gift.  But, last I heard, it's being sold again.  What is it?  It's called Back Home Again and it's by the Indianapolis Junior League.  I've found for the most part that the Junior League cookbooks are the best community cookbooks around.  This one is just exceptional.  We've used the pork tenderloin recipe for the tenderloin served at our holiday party.  It's also my go-to tenderloin recipe during the year.  I prefer the pork grilled but you can bake it or broil it if you so desire.

Pork Tenderloin with Scallion Mustard Sauce
 Marinade:
1/4 c soy sauce
2 T brown sugar
1/4 c bourbon

2 pork tenderloins

Sauce:
1/3 c sour cream
1/3 c mayo
1 T finely chopped scallions
1 T dry mustard
1 1/2 t cider vinegar

Mix the marinade ingredients and marinate the tenderloins for at least 2 hours. 

Mix the sauce ingredients and let the sauce sit for the same amount of time.  Make sure both are in the refrigerator!  Grill the tenderloins until they're medium (they dry out if you grill them to well done.) 

Slice them very thinly and serve with the scallion mustard sauce.