This recipe brings together the rich flavors of bourbon and spices with a creamy mustard sauce for a delightful pork tenderloin dish.
Combine bourbon, brown sugar, Chinese five spice powder, and soy sauce in a mixing bowl to create the marinade.
Mix the marinade thoroughly to ensure the sugar dissolves completely for an even flavor.
Place the pork tenderloin in a sealable bag and pour the marinade over it. Seal and refrigerate for at least 1 hour.
Marinating overnight can enhance the flavors even more.
Preheat the oven to 325°F (165°C).
Ensure the oven is fully preheated before placing the pork inside for even cooking.
Remove the pork from the marinade and place it in a baking dish. Reserve the marinade.
Pat the pork dry with a paper towel for better browning.
Bake the pork in the preheated oven for 1 hour, basting occasionally with the reserved marinade.
Use a meat thermometer to check for an internal temperature of 145°F (63°C).
Boil the reserved marinade in a saucepan for 1 minute to ensure it is safe to use.
Boiling the marinade kills any bacteria from the raw pork.
Mix sour cream, mayonnaise, dry mustard, green onion, vinegar, and salt in a bowl to create the sauce.
Chill the sauce in the refrigerator for a refreshing contrast to the warm pork.
Slice the pork and serve with the mustard sauce on the side.
Garnish with fresh herbs like parsley or cilantro for added color and flavor.
