SIMPLE SUNDAY NIGHT SUPPER ~ GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE

Gardening note: Did you fertilize your perennials? Have you finished pruning roses and hydrangeas? If pachysandra looks yellow, cut off old foliage to encourage new growth. Want blue hydrangeas? Apply aluminum sulfate .

~ Simplicity in today's garden

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GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE

~ 'a keeper' recipe in numerous files but if haven't tried, a MUST, especially with Derby Day around the corner. This adaptation is from Culinary Counterpoint (Detroit Symphony Orchestra) Cookbook.

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1/4 cup soy sauce

1/4 cup bourbon

2 Tbsp. brown sugar

2 lbs. well-trimmed pork tenderloin

Chopped green onions

• Combine soy sauce, bourbon and brown sugar. Pour over pork and marinate several hours or overnight (long is good), turning occasionally.
• Remove meat from marinade and grill on medium, 10 minutes per side (or bake at 325-degrees for 1 hour or until done). Carve diagonally into thin slices and serve with Mustard Sauce.

Note: This is a lovely buffet entree equally good at room temperature with hot vegetables or cold salads.

MUSTARD SAUCE

1/2 cup sour cream

1/3 cup mayonnaise

2 tsp. dry Coleman's mustard

3 Tbsp. finely minced green onions

2 tsp. white balsamic vinegar

Combine all ingredients thoroughly several hours before serving.