I'm not so sure why this recipe is called "Celestial Pork Tenderloin." What I do know, is this is part of the menu we would always have when company was coming over. Pork Tenderloin with a Mustard Sauce. It was always just a bit different, easy, and delicious. I made it in Montana for Benjamin and thanks to the small number of ingredients, it was a winner for us as well. We used 1 pork tenderloin, but you could easily make 2 with this recipe.

Recipe:
1/4 cup soy sauce
1/4 cup bourbon (Jim Bean)
2 Tbs. brown sugar

Combine the above and pour over pork tenderloin. Refrigerate in marinade several hours. Return meat to room temperature and place on rack in shallow dish. Bake at 300 for 1 hr- check and baste while marinating about every 15 minutes if you can. It may take up to 2 hrs to cook if you're using a lot, but ours took just about an hr. Pork is tricky because you don't want it to be dry, but you also don't want it to be rare. I'd say ours turned out quite well.

Serve with Mustard Sauce:
1/3 cup sour cream
1/3 cup mayo
1 Tbs. dry mustard
1 Tbs. chopped scallions
1 1/2 tsp. wine vinegar
salt and pepper to taste

Combine all ingredients for sauce and put in a serving dish. Enjoy! You can use the remaining Jim Bean in egg nog...