Roasted Pork Tenderloin with Bourbon Mustard Sauce

This is a delicious and light entree that you can make all year round. Many pork tenderloin recipes call for searing the tenderloin before roasting but I find I get the best results when I skip the searing and simply roast this until cooked to the perfect temperature.

Pork Tenderloin
1 1.5 Pound pork tenderloin
2 Tablespoons of grainy mustard
2 Tablespoons of apple cider vinegar
Salt and pepper

Bourbon Mustard Sauce
1/2 Cup bourbon
1 1/2 Cup chicken broth
2  Tablespoon of cornstarch
2 Tablespoon Worcestershire
1 Tablespoon low salt soy sauce
4 Tablespoons of dark brown sugar
1/4 Cup Dijon mustard
1/4 Cup grainy mustard
Salt and pepper

Heat oven to 350 degrees. Spray a shallow casserole dish with cooking spray. Rinse and pat dry the tenderloin. Mix together cider and mustard. Rub the mustard mixture to coat the tenderloin. Sprinkle liberally with salt and pepper. Bake 20-25 minutes or until internal temperature is 145 degrees. Let rest for 10 minutes before slicing into 1/3 of an inch pieces.

While the tenderloin is roasting, make the sauce. Mix bourbon, chicken broth, and cornstarch in a sauce pan and bring to a boil. Turn down and simmer to allow the alcohol to cook off, about 3-5 minutes. After the alcohol has cooked off, add remaining ingredients and simmer for another 5 minutes. Season with salt and pepper. Let cool and reheat when ready to serve the pork.

Cooks Note: This goes with just about everything: wild rice, mashed potatoes, macaroni and cheese, salad...it's all good.