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|Pork Tenderloin with Mustard Sauce|
"A superb in a single day marinade makes the red meat so flavorful - serve with the scrumptious, creamy mustard sauce. A extraordinary dish for buffets and potlucks, because it doesn't need to be piping warm. I by no means cease to get many recipe requests for this one!"
- 1/three cup pink wine
- 1/3 cup soy sauce
- 2 tablespoons light brown sugar
- 2 kilos red meat tenderloin
- 1/three cup mayonnaise
- 1/three cup bitter cream
- 1 half of tablespoons mustard powder
- 1 tablespoon minced clean chives (non-compulsory)
|Prep : 15M||Cook : 8M||Ready in : 9H15M|
- Combine wine, soy sauce, and brown sugar in a massive resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least eight hours.
- In a small bowl, combine mayonnaise, bitter cream, mustard powder; mix nicely. Mix in minced chives if you want. Chill until geared up to serve.
- Preheat oven to 325 tiers F (a hundred sixty five degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting every now and then. Temperature of meat need to register 145 stages F (63 ranges C). Let rest for a couple of minutes, then cut into half of inch thick slices. Serve with mustard sauce.
- The sauce is quality if made numerous hours, or maybe an afternoon earlier, to allow the flavors mixture properly. You may need to regulate the amount of dry mustard to suit your taste - first-class first of all less, and add greater if needed.
- Try the usage of a Reynolds® gradual cooker liner on your gradual cooker for easier cleanup.
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