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Ingredients: 4 Tablespoon(s) soy sauce 1/4 Cup(s) bourbon 1/8 Cup(s) brown sugar 48 Ounce(s) pork tenderloin(s) 1/3 Cup(s) sour cream 5 1/3 Tablespoon(s) mayonnaise 1 Tablespoon(s) scallion, finely chopped 1 Tablespoon(s) dry mustard 1 salt to taste 59/629 Cup(s) vinegar Directions: Place pork in a large zip-lock bag or shallow dish. Combine soy sauce, bourbon and sugar. Mix well. Pour marinade over pork; cover and refrigerate 2 hours or longer, turning occasionally. Preheat oven to 325 degrees. Remove meat from marinade; place on rack in shallow roasti ng pan. Roast 30 minutes or up to 1 hour, depending on degree of doneness desired. Baste several times with marinade to enhance flavor and to prevent dryness. To prepare sauce, combine sour cream, mayonnaise, scallions, dry mustard, salt and vinegar. Mix well. Refrigerate until ready to serve. Carve pork into thin diagonal slices. Top with sauce to serve. **To prepare on grill: Heat grill and place tenderloins on rack. Cover and cook about 20 to 30 minutes or to desired degree of doneness.
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