In a small bowl, combine the soy sauce, bourbon, and brown sugar. Place the pork tenderloins in a gallon-size food storage bag, and pour marinade ingredients over. Marinate the pork for several hours (or overnight if possible), turning occasionally.

Blend the sour cream, mayonnaise, dry mustard, onions, and vinegar in a medium bowl. Set aside.

Preheat the oven to 325 degrees.

Bake the pork for 1- 1 1/4 hours, basting frequently. Let stand for 5 minutes before carving diagonally into thin strips. Serve with the mustard sauce.

*Allow enough time for this to marinate!

- SIDE DISH -

GARLIC PARMESAN RICE

1 cup uncooked rice
1 (14.5 oz) can chicken broth
1 Tbsp. butter
1 Tbsp. olive oil
3 cloves garlic, minced
2 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup grated Parmesan cheese
1 Tbsp. dried parsley

Melt butter with olive oil in a medium sauce pan. Sauté garlic until soft or for about 1-2 minutes. Add rice and sauté for an additional 1-2 minutes. Add chicken broth, lemon juice, parsley, salt and pepper to rice; stir and bring to a light boil. Cover and reduce heat; simmer for 18-20 minutes. Remove from heat and stir in parmesan cheese.

TASTY CREAM CORN

2 (10 oz.) pkgs. frozen corn, thawed
1 c. heavy cream
1 tsp. salt
2 Tbsp. granulated sugar
1/4 tsp. black pepper
2 Tbsp. butter
1 c. whole milk
2 Tbsp. flour
1/2 c. fresh-shredded Parmesan cheese

In a large, nonstick skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. In a small bowl, whisk together the milk and flour, and stir into the corn mixture. Cook, stirring over medium heat, until the mixture is thickened and the corn is cooked through. Stir in the Parmesan cheese until melted. Serve immediately.