This recipe, originally designed for the Big Green Egg, can be prepared in a conventional oven.  We like to use low-sodium soy sauce and fat-free mayonnaise and sour cream to make this one fit into our diabetic meal plan.

¼ Cup Soy Sauce

¼ Cup Bourbon (Maker’s Mark is best!)

2 Tbs Brown Sugar

2 Pork Tenderloins

1/3 Cup Sour Cream

1/3 Cup Mayonnaise

1 ½ tsp Dry Mustard

2-3 Green Onions, chopped

Combine soy sauce, bourbon and brown sugar in a small bowl.  Place marinade in a zip-tip bag and add pork tenderloins.  Refrigerate for several hours or overnight.

Combine sour cream, mayonnaise, dry mustard and green onions and chill for several hours, or overnight.

Remove the tenderloins and briefly boil the marinade.

Place pork tenderloins in a rack on a pan in the Big Green Egg or oven and smoke for 45 minutes at 375° F, basting several times with the reserved marinade.

Allow to cool for 5 minutes before slicing.

Serve the sauce on the side.

Serve it sliced on a platter with the sauce in a pretty bowl in the middle.  The tenderloin is great served hot or cold.  It is also good sliced and placed on rolls topped with the sauce.

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