Popou Tito and Pork Tenderloin

Popou Tito stopped by chez Prater last Sunday. He and his friend Chuck were en route to Florida to see my folks. Though we'd never met Popou Tito before, we certainly felt like we had. (He has the same hair as my dad!) It was too short a visit, but we are looking forward to seeing him again in Chicago for Yiayia's party.

I made like a good Greek girl and fed them (a lot) at 10pm, shortly after they arrived having driven all day from Kansas City. On the menu were marinated pork tenderloins with a sour cream/mustard sauce, tomato/cucumber/onion salad with bread for dunking, Greek pasta salad with artichokes and feta (had to get some noodles in there, right mom?) and ice cream and ginger cookies for dessert. Whew! Don't worry, everything's back to normal here and Mark's eating Special K for dinner tonight.

Here's Mom's recipe for the pork - it's fantastic!

Marinade for the tenderloins, I doubled it:

1/4 c. Soy Sauce
2 T. Brown Sugar
1/4 c. Bourbon
3 1 lb. Pork Tenderloin

Marinate for 2 hours or so and then bake uncovered at 325 degrees, basting with marinade occasionally until internal temp of the meat is roughly 170 degrees (about an hour). Alternate method: you could grill it, that is you could if your darling husband doesn't forget until an hour before your company arrives and after the stores are closed that you're out of propane. (argh)

You'll be relieved to know that Mark is recovering nicely, and no, that's not why his knee is wrapped. I only hit him where it won't show in pictures. But I digress, on to the sauce!

Sour Cream Mustard Sauce: (Hot as in spicy not in temperature. If you like horseradish, you'll love this stuff.)

Combine:
1/3 c. sour cream
1 T. Scallions finely chopped
1/3 C. Mayo
1 T. Dry Mustard
1 1/2 T. White Vinegar

Mix and refrigerate while the pork is cooking.

Enjoy!

Love ya much. cp