Peppered Pork Tenderloin
Source of Recipe
Friends
Recipe Introduction
The following recipe is from one of my favorite places. It is from Miss Aimee B's Tea Room, in St. Charles. It is a lovely old home with the tea room on the bottom floor and shops on the second floor. My sisters had my wedding shower here with a garden theme. Hope you enjoy this recipe.
List of Ingredients
1/2 cup mayonnaise
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon minced garlic
2 teaspoons Dijon mustard
1/4 teaspoon Worcestershire sauce
2 cups vegetable oil
1/3 cup soy sauce
1/4 cup honey
1 teaspoon onion powder
1 teaspoon garlic powder
4 8 oz. pork tenderloins
Coarse black pepper
Lawry's seasoned salt
Recipe
Mix mayonnaise, sour cream, salt, black pepper, minced garlic, Dijon mustard and Worcestershire sauce. Refrigerate until needed. Combine the oil, soy sauce, honey, onion powderand garlic powder in a non-metalic bowl. Trim tenderloins of fat. Put meat in marinade. Refrigerate at least 6 hours. Turn meat occasionally. Remove meat from marinade. Discard marinade. Sprinkle both sides of meat with seasoned salt and cracked black pepper. Grill meat over hot coals or put meat on broiler pan under broiler for 3-4 minutes on each side. Slice each piece of tenderloin into 6-8 slices, about 3/4" thick. Return slices to grill or broiler. Cook to desired doneness, about 4-5 minutes. Arrange tenderloin slices on serving plate. Serve with sauce.
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