Salt and pepper 1 pork tenderloin. Put in a greased, oblong baking dish. Mix the following and drizzle over the meat:
1 tablespoon Worcestershire sauce
2 tablespoons barbecue sauce
4 tablespoons Wishbone Italian dressing
Cover with foil and bake at 325° for about 2 hours. Cool and slice.
Mustard sauce to serve with the pork tenderloin
1/4 cup water
1/4 cup red wine
2 tablespoons butter
1 tablespoon chopped onion
2 tablespoons chopped green onion, or chives
1 clove garlic, minced
1/3 cups mayonnaise
2 tablespoons Zatarains Creole Mustard
After cooking the pork place pan with pork drippings over medium/high heat. Pour in the 1/4 cup water and scrape pan to release drippings. Add the red wine and bring to a boil. Reduce to a glaze. In another pan saute the onions and garlic in butter and add to the glaze. Let the sauce cool briefly. Blend the mayonnaise and the mustard, then add to the sauce, a little bit at a time, until desired consisted is reached.