Pork Tenderloin Piquant

Submitted by: Admin on 06/27/2007

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Pork tenderloin, which roasts quickly, is here marinated for 6 to 12 hours in a mixture that gives the meat the flavor of a fancy French pate.

Ingredients

1 1/4 to 1 1/2 lbs. whole pork tenderloin
1 Tbsp. Dijon-style mustard
1/4 cup bourbon, sherry, Madeira or chicken broth
1/4 cup fresh lime juice
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. black pepper
3 Tbsp. dark brown sugar, packed

Directions

Trim fat from tenderloin. Place into shallow dish. Rub all over with mustard.

Mix bourbon with lime juice, salt, allspice and black pepper. Pour
over meat.

Cover and refrigerate for 6 hrs. or overnight Lift meat from marinade and place on rack in roasting pan. Coat with brown sugar.

Roast at 450