1 stick butter
1 c. cider vinegar
1 lg. sour pickle, minced
1 tbsp. onion, minced
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. molasses
Salt and pepper

Combine all ingredients in small saucepan. Heat over low heat just long enough to melt butter, stirring frequently; add salt and pepper to taste. Use sparingly as a basting sauce while pork tenderloin is cooking. Add enough of remaining sauce to moisten chopped tenderloin just before serving.