TO MARINATE THE PORK: combine the bourbon, soy sauce, peanut oil, honey, vinegar, garlic and ginger in a bowl and mix well. Pierce the tenderloins with a fork and combine with the bourbon marinade in a seal-able 1-gallon plastic bag. Marinate, covered, in the refrigerator for 12 to 24 hours.
FOR THE SAUCE: combine the sour cream, mayonnaise, scallions, vinegar, dry mustard and salt in a bowl and mix well Chill, covered until serving time.
TO COOK THE PORK, drain, reserving the marinade. Place the pork on a rack in a shallow roasting pan. Roast at 325 degrees for 30 to 60 minutes or until done to taste, basting several times with the reserved marinade. Serve with the sauce.
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 142 (41%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 117.6mg||36 %|
|Sodium 520.1mg||18 %|
|Potassium 717mg||19 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 5.7g|
|Protein 36.2g||52 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 350
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