Holiday Pork at home

Speaking of cooking at home, file this pork tenderloin recipe under "cook and eat tonight." The aromas that waft from the Jim Beam marinade instantly turn on salivation. We'll call it salvation by salivation. Or not.

I was fed a version of this on Christmas and found this recipe online and repeated for New Years Eve. I'm not sure where the sauce came from, so for now, we'll call it "PeeWee's Creamy Chive Mustard." Where did I get that? PeeWee is my grandma. It's a creamy chive sauce with mustard. So there.

Pork Tenderloin in Bourbon sauce

Ingredients:

* 1/4 cup Kentucky Bourbon
* 1/4 cup light soy sauce
* 1/4 cup packed brown sugar
* 2 large cloves garlic, chopped
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
* 2 teaspoons Worcestershire sauce
* 1/4 cup vegetable oil
* dash hot sauce
* 2 pork tenderloins, about 1 1/2 to 2 pounds

Creamy Mustard sauce:

*1/3 c Sour Cream
*1/3 c Mayo
*1/2 tbs dry mustard
*1 tbs finely chopped green onion
*1 1/2 T vinegar

Preparation:
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger,
Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.

Mix up the mustard sauce in a seperate bowl and spoon on top of pork.

Serves 6.