MARINADE:

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

MUSTARD SAUCE:

1/3 c. sour cream
1/3 c. mayonnaise
1 tbsp. dry mustard
1 tbsp. green onions, chopped
1/2 tsp. white wine vinegar
Touch of salt & horseradish

Combine marinade ingredients and pour in plastic bag with tenderloins. Refrigerate 3 to 6 hours and turn occasionally. Preheat oven to 325 degrees. Remove pork, place in shallow roasting pan. Cook for 1 hour and baste occasionally with marinade. Serve with mustard sauce (combine ingredients above). Refrigerate. If made ahead, slice tenderloin width wise 1" to 2" apart. One pork tenderloin package serves 4 people.