SIMPLE SUNDAY NIGHT SUPPER ~ GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE

Gardening note: Did you fertilize your perennials? Have you finished pruning roses and hydrangeas? If pachysandra looks yellow, cut off old foliage to encourage new growth. Want blue hydrangeas? Apply aluminum sulfate .

~ Simplicity in today's garden

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GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE

~ 'a keeper' recipe in numerous files but if haven't tried, a MUST, especially with Derby Day around the corner. This adaptation is from Culinary Counterpoint (Detroit Symphony Orchestra) Cookbook.

1/4 cup soy sauce

1/4 cup bourbon

2 Tbsp. brown sugar

2 lbs. well-trimmed pork tenderloin

Chopped green onions

Combine soy sauce, bourbon and brown sugar. Pour over pork and marinate several hours or overnight (long is good), turning occasionally.
Remove meat from marinade and grill on medium, 10 minutes per side (or bake at 325-degrees for 1 hour or until done). Carve diagonally into thin slices and serve with Mustard Sauce.

Note: This is a lovely buffet entree equally good at room temperature with hot vegetables or cold salads.

MUSTARD SAUCE

1/2 cup sour cream

1/3 cup mayonnaise

2 tsp. dry Coleman's mustard

3 Tbsp. finely minced green onions

2 tsp. white balsamic vinegar

Combine all ingredients thoroughly several hours before serving.

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