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Pork Tenderloin
with Mustard Sauce
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. 4. Temperature of
meat should register 145 degrees
F (63 degrees C). Let rest for a few
minutes, then cut into 1/2 inch
thick slices. Serve with mustard
sauce.
A wonderful overnight marinade makes the pork so
flavorful - serve with the delicious, creamy mustard sauce
A super dish fo r buffets and potlucks, as it doesn't need to
be piping hot. Original recipe makes 8 servings.
Ingredients:
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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
11/2 tablespoons mustard powder
1 tablespoon minced fresh chives
■MWMWM
January 9, 2013
M HM BI
Superb Sauteed Mushrooms
These mushrooms are the quintessential topping
fo r all types o f steak. Original recipe makes 4
servings.
Ingredients:
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 pound button mushrooms, sliced
• 1 clove garlic, thinly sliced
• 1 tablespoon red cooking wine
• 1 tablespoon teriyaki sauce, or more to taste
• 1/4 teaspoon garlic salt, or to taste
• freshly ground black pepper to taste
Directions:
1. Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic,
cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are
lightly browned, about 5 minutes.
2. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
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Steak on a Stick
A quick and easy, very tasty version o f the teriyaki steak-
on-a-stick that you get from a Chinese restaurant. Origi­
nal recipe makes 20 appetizer servings.
Ingredients:
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1/2 cup soy sauce
1/4 cup olive oil
1/4 cup water
2 tablespoons molasses
2 teaspoons mustard powder
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 pounds flank steak, cut into thin strips
32 wooden skewers (8 inch long) soaked in water
Directions:
Parkins Arta
1. In a large resealable bag, combine the soy sauce, olive oil, water,
molasses, mustard powder, ginger, garlic powder and onion powder.
Seal and shake the bag to mix together. Add steak strips to the bag
and seal. 2. Refrigerate for at least 8 hours to marinate.
Russell St
S
Preheat the oven's broiler. Thread meat onto skewers and place on a
broiling rack.
3. Broil the steak for 3 to 4 minutes on each side. Arrange on a platter
to serve.