Serves 6-8

Two 1.25lb pork tenderloins

-for the marinade-

2 cups vegetable oil

⅓ cup soy sauce

¼ cup honey

1 Tablespoon minced shallot

1 Tablespoon minced garlic

-for the cream sauce-

¾ cup mayo

¾ cup sour cream

1 heaping Tablespoon finely minced garlic

1 Tablespoon Dijon mustard

1 teaspoon Worcestershire Sauce

2 Tablespoons freshly grated parmesan

½ tsp salt

Fresh ground pepper

Chives for garnish

Use a sharp knife to carefully trim the silver skin from the tenderloins. Remove any excess fat. Place tenderloins in a gallon-sized zip top bag. In a small bowl, whisk together the five ingredients for the marinade. Pour onto the meat, massage into the tenderloins, and refrigerate for at least 4 hours. Remove tenderloins from zip top bag, gently pat off the excess marinade with paper towels, and generously salt and pepper all sides. Set the oven to 400F. Preheat a large cast iron skillet over medium high heat. Sear all sides of the tenderloins to get a good dark crust. Transfer tenderloins to a ceramic baking dish, and bake for 15 minutes uncovered or until the internal temperature reaches 150-155F. Remove, cover with foil, and allow to rest for about 10 minutes before slicing into medallions. Perfect pork is a little pink!

While the pork is marinating, whisk together the cream sauce. Chill, covered, in the refrigerator; but bring to room temperature before spooning over pork medallions. Garnish with chopped chives.