Recipe(tried): Pork Tenderloin with Scallion Mustard Sauce, Parmesan Potato Rounds, Rhubarb Cream Pie

Hello!
I'm looking forward to a nice three day weekend here. The back to school rush is almost over, and things are beginning to settle down a bit. The weather here in Indiana has cooled off, and the weekend looks to be cloudy and rainy, but that's all right with me! I'm enjoying a second cup of tea and catching up with my e-mails and recipes. We have no special plans for Labor Day, but I thought I'd prepare a special meal for my hubby and son tonight, since I've been too busy to even think about cooking. I just took a few of their favorites and put them together. My mother grows rhubarb, but hardly eats any of it, so I've got a huge supply of it in my freezer. This pie is one of my family's favorites. I've also got a ton of green beans, so I'll probably fix some of those, too. Hope it's wonderful where you are, and that you all can enjoy a relaxing weekend. Take care!
Joansy

Pork Tenderloin with Scallion Mustard Sauce

1/4 cup soy sauce
1/4 cup bourbon
2 TBSP. brown sugar
3 (1 lb.) pork tenderloins

Place pork tenderloins in large Ziploc bag. Whisk together soy sauce, bourbon, and brown sugar. Pour marinade over pork. Seal bag and refrigerate for at least 2 hours. Preheat oven to 325 degrees. Remove meat from marinade, then place on rack in roasting pan. Roast 45 minutes to 1 hour, basting several times with marinade to prevent dryness.

Scallion Mustard Sauce:
1/3 cup sour cream
1/3 cup mayonnaise
1 TBSP. finely chopped scallions
1 TBSP. dry mustard
Salt and pepper to taste
1-1/2 TBSP. vinegar

Combine sauce ingredients, mixing well. Refrigerate until ready to serve. Carve pork into thin diagonal slices and top with sauce.

Parmesan Potato Rounds

1/3 cup butter, melted
1/4 cup flour
1/4 cup Parmesan cheese
Salt and pepper to taste
6 medium baking potatoes, each sliced into 4 rounds
Italian herb seasoning

Pour melted butter into 15X10" baking pan. In a Ziploc bag, combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat. Place potato slices in a single layer over butter. Bake at 375 degrees for 40 minutes. Turn slices, and sprinkle with Italian seasoning. Bake 40 minutes more or till tender.

Rhubarb Cream Pie

1 lb. rhubarb, cut into 1" pieces (can be fresh or frozen)
3/4 cup sugar
2 1/2 TBSP. tapioca
1 (9") pie crust, unbaked
1 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
2 eggs, beaten
1 cup sour cream
2 TBSP. sugar
1 tsp. vanilla

Cook rhubarb, sugar, and tapioca in saucepan until thickened. You can add red food coloring, if you'd like a pinker mixture. Pour into unbaked pie crust. Mix the cream cheese, sugar, and eggs. Pour over the rhubarb mixture, and bake at 350 degrees for 35 minutes, until browned and puffy. Let cool. Mix sour cream, sugar, and vanilla. Spread over top of cooled pie. Refrigerate several hours before serving.