From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS for Pork Tenderloin:
INGREDIENTS for Spicy Mustard Sauce:
Party Rolls:
TO PREPARE:
For the tenderloin, combine the teriyaki sauce, bourbon and brown sugar in a 7x11-inch dish and mix well. Add the tenderloin and turn to coat. Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally; drain. Place the tenderloin on a rack in a shallow roasting pan. Bake at 400 degrees for 30 minutes or until a meat thermometer registers 160 degrees for medium. Let rest for 5 to 10 minutes.
For the sauce, combine the mayonnaise, dry mustard, vinegar and teriyaki sauce in a bowl and mix well. Chill, covered, in the refrigerator. Sprinkle with paprika just before serving.
For the rolls, thaw 3 dozen dough balls using package directions. Cut each ball into halves with kitchen shears. Roll each portion into a ball and arrange on lightly greased baking sheets. Spray the dough balls lightly with nonstick cooking spray. Let rise, covered, in a warm place free from drafts for 40 minutes or until doubled in bulk. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Remove the rolls to a wire rack to cool. Cut each roll to but not through the bottom into halves with a serrated knife. You may store in heavy-duty sealable plastic bags for up to 2 days.
To serve, cut the tenderloin into thin slices on a cutting board. Serve the sliced tenderloin with the rolls and sauce.
SERVES: 12 - 15
- 1/2 cup teriyaki sauce
- 1/4 cup bourbon
- 2 Tablespoons brown sugar
- 4-3/4 pounds pork tenderloin
INGREDIENTS for Spicy Mustard Sauce:
- 2/3 cup mayonnaise or mayonnaise-type salad dressing
- 2 to 3 teaspoons dry mustard
- 2 teaspoons white vinegar
- 2 teaspoons teriyaki sauce
- Paprika
Party Rolls:
- 1-1/2 (25-ounce) packages frozen roll dough
TO PREPARE:
For the tenderloin, combine the teriyaki sauce, bourbon and brown sugar in a 7x11-inch dish and mix well. Add the tenderloin and turn to coat. Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally; drain. Place the tenderloin on a rack in a shallow roasting pan. Bake at 400 degrees for 30 minutes or until a meat thermometer registers 160 degrees for medium. Let rest for 5 to 10 minutes.
For the sauce, combine the mayonnaise, dry mustard, vinegar and teriyaki sauce in a bowl and mix well. Chill, covered, in the refrigerator. Sprinkle with paprika just before serving.
For the rolls, thaw 3 dozen dough balls using package directions. Cut each ball into halves with kitchen shears. Roll each portion into a ball and arrange on lightly greased baking sheets. Spray the dough balls lightly with nonstick cooking spray. Let rise, covered, in a warm place free from drafts for 40 minutes or until doubled in bulk. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Remove the rolls to a wire rack to cool. Cut each roll to but not through the bottom into halves with a serrated knife. You may store in heavy-duty sealable plastic bags for up to 2 days.
To serve, cut the tenderloin into thin slices on a cutting board. Serve the sliced tenderloin with the rolls and sauce.
SERVES: 12 - 15
