Pork Tenderloin with Tangy White Mustard Sauce

Marinade:

1/3 cup red wine
1/3 cup soy sauce
2 Tbsp light brown sugar
2 lbs. pork tenderloin

Combine the above in a large resealable plastic bag. Place tenderloin in
bag, and refrigerate overnight, or at least 8 hours.
Place meat and marinade in a shallow baking dish (covered) and bake at
325*
for an hour, basting occasionally. Temperature of meat should register 160
degrees. Let rest for a few minutes before cutting into 1/2 inch thick
slices. Serve with tangy white mustard sauce.

Tangy White Mustard Sauce

1/3 cup mayonnaise
1/3 cup sour cream
1 1/2 Tbsp mustard powder
1 Tbsp minced fresh chives (optional) OR 1 Tbsp dehydrated onion flakes

Mix together and let sit. Can adjust mustard powder for amount of "zing"
you want. I like it a little more zing-y!


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