Garlic-Mayonnaise Sauce	Peppered Pork Tenderloin with Raspberry Sauce

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Peppered Pork Tenderloin

Source: St. Louis Post-Dispatch, February 12, 1989; Soulard's Cookbook, 1999

Yield: 4 servings

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Ingredients

• 4 (8-oz) pieces pork tenderloin, skinned

• 2 Tbsp Lawry’s seasoned salt

• 1/4 cup cracked black pepper

• Marinate (see recipe)

• Garlic-Mayonnaise or Raspberry Sauce (see recipes)

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Preparation

Trim tenderloin of fat. Place tenderloin in a resealable plastic bag, add marinade and refrigerate overnight.

Remove tenderloin from marinade. Sprinkle both sides of tenderloin with seasoned salt and cracked pepper.

Grill tenderloin over hot coals for 2 minutes on each side. Slice each tenderloin into 6 medallions. Grill medallions for another 30 seconds on each side.

Arrange medallions on serving plate. Serve with warm garlic-mayonnaise or raspberry sauce..

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Marinate

• 2 cups vegetable oil

• 3 Tbsp honey

• 2 Tbsp soy sauce

• 2 Tbsp onion powder

Whisk all ingredients in a bowl until well combined.

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Garlic-Mayonnaise Sauce

• 1 cup mayonnaise

• 1/2 cup dairy sour cream

• 1/3 tsp salt

• 1/3 tsp white pepper

• 1/2 tsp garlic powder (or 1/2 tsp pressed fresh garlic)

• 3 tsp Dijon-style mustard

• 1/2 tsp Worcestershire sauce

Whisk all ingredients in a bowl until well combined.

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Raspberry Sauce

• 18 oz raspberry preserves

• 2 oz red-wine vinegar

• 1 oz soy sauce

• 1/2 Tbsp horseradish

• 1/2 Tbsp ketchup

• 1 Tbsp garlic powder

Whisk all ingredients in a bowl until well combined.