In the Kitchen: Succulent Baked Pork Tenderloin with Mustard Sauce

Margi Kyle

, Bon Appétit

Succulent Baked Pork Tenderloin with Mustard Sauce

By Margi Kyle, The Designing Doctor, LLC

 

Ingredients [Pork]

1 Pork Tenderloin

1/4 cup Soy Sauce

¼ Cup Bourbon

2 Tbsp. Brown Sugar

1 Tbsp. Bucktown Brown Mustard and Honey Rub

 

 

 

 

Instructions

In a plastic bag — place the soy sauce, bourbon and brown sugar in it. Cut the pork in diagonal serving pieces (to be pounded down before cooking). Marinate in the refrigerator for at least 4-6 hours. I have done it overnight.

Remove the pork and pound it down. Put some olive oil in a frying pan and sprinkle with pork with Bucktown Brown Mustard and Honey Rub — about a large Tbsp for all the meat. Brown both sides of the meat — place it in the frying pan and cook for about 5 minutes on each side.

 

Ingredients [Mustard Sauce] – In another pot or cooking pan, mix:

1/3 cup Sour Cream

1/3 cup Mayonnaise

1 Tbsp. dry Mustard and 1 Tbsp. Dyson Mustard

1 Tbsp. Horseradish powder – These spices can be purchased online or at a Savory Spice Store.

1 Tbsp. Onion/Garlic Tableside Sprinkle

1Tbsp. Black Garlic salt

1 small Shallot finely chopped and put in Rice Vinegar to moisten it.

Salt and Pepper.

 

Instructions

Put the cooked pork in a casserole pan and cover with the mustard sauce. Bake at 325F for an hour and baste often. If the sauce gets too thick — pour a bit of white wine in it. Serve with your favorite rice or noodle dish.

Enjoy!

 

Printable version of this recipe

In the Kitchen series – Succulent Pork in Mustard Sauce

 

 

Recipe preparation and photo by Margi Kyle, The Designing Doctor, LLC.

 

 

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