From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS for Pork Tenderloin:
  • 1/2 cup teriyaki sauce

  • 1/4 cup bourbon

  • 2 Tablespoons brown sugar

  • 4-3/4 pounds pork tenderloin

INGREDIENTS for Spicy Mustard Sauce:
  • 2/3 cup mayonnaise or mayonnaise-type salad dressing

  • 2 to 3 teaspoons dry mustard

  • 2 teaspoons white vinegar

  • 2 teaspoons teriyaki sauce

  • Paprika

Party Rolls:
  • 1-1/2 (25-ounce) packages frozen roll dough


For the tenderloin, combine the teriyaki sauce, bourbon and brown sugar in a 7x11-inch dish and mix well.  Add the tenderloin and turn to coat.  Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally; drain. Place the tenderloin on a rack in a shallow roasting pan.  Bake at 400 degrees for 30 minutes or until a meat thermometer registers 160 degrees for medium.  Let rest for 5 to 10 minutes.

For the sauce, combine the mayonnaise, dry mustard, vinegar and teriyaki sauce in a bowl and mix well.  Chill, covered, in the refrigerator.  Sprinkle with paprika just before serving.

For the rolls, thaw 3 dozen dough balls using package directions.  Cut each ball into halves with kitchen shears.  Roll each portion into a ball and arrange on lightly greased baking sheets.  Spray the dough balls lightly with nonstick cooking spray. Let rise, covered, in a warm place free from drafts for 40 minutes or until doubled in bulk.  Bake at 350 degrees for 10 to 12 minutes or until golden brown.  Remove the rolls to a wire rack to cool.  Cut each roll to but not through the bottom into halves with a serrated knife.  You may store in heavy-duty sealable plastic bags for up to 2 days.

To serve, cut the tenderloin into thin slices on a cutting board.  Serve the sliced tenderloin with the rolls and sauce.

SERVES:  12 - 15

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