Pork Tenderloin with Mustard Sauce

"A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!"

INGREDIENTS
* 1/3 cup red wine
* 1/3 cup soy sauce
* 2 tablespoons light brown sugar
* 2 pounds pork tenderloin
* 1/3 cup mayonnaise
* 1/3 cup sour cream
* 1 1/2 tablespoons mustard powder
* 1 tablespoon minced fresh chives (optional)

DIRECTIONS

1. Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
2. In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
3. Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 160 degrees F (73 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

FOOTNOTE

*
The sauce is best if made several hours, or even a day in advance, to let the flavors blend well. You may need to adjust the amount of dry mustard to suit your taste - best to start with less, and add more if needed.