Growing up, my mother had one signature dish that only I looked forward to: Pork Tenderloin.  Her version was marinated and accompanied with a nice spicy white sauce. I thought she was a great chef (and of course she is) but turns out, it is one of the simplest recipes ever.  So simple, in fact, it can be prepared on a week night. I typically make some form of rice or couscous as a side and throw together a green salad and call that dinner!

PORK TENDERLOIN FOR A WEEK NIGHT
Serves 4 – 6

Ingredients
For the Pork Tenderloin
2 1/2 – 3 1/2 pounds fresh pork tenderloin
1/4 c soy sauce
1/4 c bourbon
2 tbsp brown sugar

For the Mustard Sauce
1/3 c sour cream
1/3 c mayonnaise
1 tbsp dry mustard
1 1/2 tsp vinegar
1/4 tsp salt
1 tbsp chopped scallions

To Make
Marinate Pork Tenderloin (In Advance, 3 hours but up to 1 day)
Ideally 12 – 24 hours before planning to cook, mix together soy sauce, bourbon and brown sugar and place together with pork tenderloin in a large ziploc bag.  Squish bag so marinade gets all around the meat and put in refrigerate until ready to use.

Make Mustard Sauce (In Advance, 1-3 hours, but up to 1 day)
Ideally 3 hours before serving, mix together smoothly all ingredients for Mustard Sauce including sour cream, mayonnaise, dry mustard, vinegar, salt and scallions.  Refrigerate until ready to use.  Note that dry mustard should be adjusted to taste depending on your tolerance for heat.

Cook Pork Tenderloin
Heat oven to 325 degrees or a grill to medium.  Remove pork from marinade.  Cook pork tenderloin to desired doneness. If baking in oven, bake 1 hour – you can reserve some marinade and baste during first 30 minutes if desired. Once pork is done, allow to rest for 10 minutes for juices to redistribute.

To Serve
Slice pork on the diagonal, 1/2 inch slices and reassemble on platter.  Serve with mustard sauce (additional fresh scallions can be sprinkled on top for serving).