¼cupsoy sauce(if desired, use GF soy sauce to keep this recipe gluten-free)
¼cuplight brown sugar
1Tbspdried minced onion
¼tspfresh cracked pepper
For the Mustard Sauce
¼cupwhole grain mustard
⅛tspfresh cracked pepper
Marinate the pork
Combine the ingredients for the bourbon marinade in a resealable bag. Add the pork and refrigerate at 8 hours to overnight.
Make the Bourbon Sauce and cook the pork
Heat oven to 400°F.
Place the pork in a 13x9 bake dish.
Transfer the marinade to a measuring cup. Bring the liquid measure up to 1 cup with more bourbon. Transfer the marinade to a small saucepan.
Set the saucepan with the marinade to simmer on medium heat until reduced by half (~½ cup) to make the Bourbon Sauce.
Bake the tenderloin at 400°F for 35-40 minutes or until the internal temperature reaches 155°F, brushing with the Bourbon Sauce every 10 minutes. (At the 30 minute mark, just pour whatever marinade is left over the pork to finish and make that perfect glaze).
Make the Mustard Sauce
While the pork is cooking, cook the cream in a nonstick skillet over medium-low heat until reduced to ~1-½ cups (~ 10 min), stirring often.
Add the mustard, salt, and pepper, and cook just until heated, stirring often.
Rest the pork, slice, and serve
Once done, remove the dish with the pork from the oven and let the pork rest 10 minutes before slicing (i.e. allow to sit in the dish away from heat).
Cut into ½-in slices; arrange evenly on dinner plates and spoon Mustard Sauce over.
Calories: 867kcal (43%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.