Pork Tenderloin with Mustard Sauce

Recipe View In a large resealable plastic bag, whisk together the red wine, soy sauce, and brown sugar. (5 minutes)

Recipe View Place the pork tenderloin in the bag, ensuring it's fully coated in the marinade. Seal the bag and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld. (8-24 hours)

Recipe View In a small bowl, whisk together the mayonnaise, sour cream, and mustard powder until smooth and well combined. If desired, gently fold in the minced fresh chives. Cover and refrigerate the sauce until ready to serve. (5 minutes)

Recipe View Preheat your oven to 325 degrees F (165 degrees C). (10 minutes)

Recipe View Transfer the marinated pork tenderloin and the marinade to a shallow baking dish. (2 minutes)

Recipe View Roast in the preheated oven for approximately 1 hour, basting the pork occasionally with the pan juices to keep it moist and flavorful. Use a meat thermometer to ensure the internal temperature reaches 145 degrees F (63 degrees C). (60 minutes)

Recipe View Remove the pork tenderloin from the oven and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and succulent final product. (10 minutes)

Recipe View Slice the pork tenderloin into 1/2-inch thick medallions and arrange them artfully on a serving platter. Serve immediately with the chilled mustard sauce.