Photography Courtesy Ben Lochard
in the kitchen with… March/April 2022
2–4 pound pork tenderloin, trimmed
½ cup oil
¼ cup soy sauce
¼ cup port wine
Garlic cloves, minced
1⁄3 cup mayonnaise
1⁄3 cup sour cream
1 tablespoon dry mustard
½ teaspoon vinegar
- Put the pork into a large baggie and pour marinade in. Marinate pork, refrigerated, overnight or as long as you want, turning the bag over occasionally.
- Combine ingredients and refrigerate at least 2 hours.
- Grill pork tenderloin 15 to 20 minutes, turning occasionally. Or, if you like, broil it. Cook until most of the pink is gone. If using a thermometer, tenderloin should cook to 160°F–165°F. Slice in thin slices diagonally. Serve with mustard sauce. Makes about 4 to 8 servings. If desired, serve in buns as sandwiches.
Recipe courtesy Joan LaBue of Wheaton, Illinois