Pork Tenderloin With Spicy Mustard Sauce

For the tenderloin, combine the teriyaki sauce, bourbon and brown sugar in a 7- x 11-inch dish and mix well. Add the tenderloin and turn to coat. Marinate covered in the refrigerator for 8 to 10 hours, turning occasionally. Drain.

Place the tenderloin on a rack in a shallow roasting pan. Bake at 400 degrees F for 30 minutes or until a meat thermometer registers 160 degrees F for medium. Let rest for 5 to 10 minutes.

For the sauce, combine the mayonnaise, dry mustard, vinegar and teriyaki sauce in a bowl and mix well. Chill covered in the refrigerator. Sprinkle with paprika just before serving.

For the rolls, thaw 3 dozen dough balls using package directions. Cut each ball into halves with kitchen shears. Roll each portion into a ball and arrange on lightly greased baking sheets. Spray the dough balls lightly with nonstick cooking spray.

Let rise, covered, in a warm place free from drafts for 40 minutes or until doubled in bulk. Bake at 350 degrees F for 10 to 12 minutes or until golden brown.

Remove the rolls to a wire rack to cool. Cut each roll to but not through the bottom into halves with a serrated knife. You may store in heavy-duty resealable plastic bags for up to 2 days.

To serve, cut the tenderloin into thin slices on a cutting board. Serve the sliced tenderloin with the rolls and sauce.