MUSTARD SAUCE:

2/3 c. sour cream
2/3 c. mayonnaise
2 tbsp. dry mustard
2 tbsp. chopped green onions
2 tsp. vinegar

Mix all ingredients together. Refrigerate for several hours or overnight to develop flavors.

MARINADE:

1/2 c. soy sauce
1/2 c. bourbon
4 tbsp. brown sugar

Combine all ingredients in a bowl large enough to accommodate meat. Pierce tenderloin all over with a large fork and place in marinade for several hours or overnight. Turn occasionally.

Preheat oven to 375 degrees. Flour a see-through roasting bag. Place meat in roasting bag; seal and pierce several times with a fork so that steam can escape. Bake at 375 degrees for 1 hour.

Carve meat into thin slices. Serve with mustard sauce, which may be hot or cold.

CUMBERLAND SAUCE:

6 oz. can orange juice concentrate
1/4 tsp. ground ginger
Pinch cayenne pepper
1/2 c. seedless, golden raisins
2 tbsp. water
1/8 ground cloves
2 tsp. dry mustard
1/2 c. currant jelly
2 tsp. cornstarch
1/4 c. Ruby port wine

Combine orange juice concentrate with ginger, cloves, mustard, and cayenne in a saucepan. Heat on low until warmed. Add raisins and simmer for 5 or more minutes until raisins are plump and soft.

Stir in jelly and heat through until it is melted. Dissolve the cornstarch in the water and stir in the sauce. Simmer until it begins to thicken. Keep sauce warm until ready to serve. Just before serving, stir in the port wine. Serve warm with the pork. Triple Recipe.