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Pork tenderloin piquant

Pork tenderloin piquant
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CookItEasy.net

Ingredients/Components

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

How to make pork tenderloin piquant:

This marinade is excellent for boneless pork loin as well.

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; refrigerate for 6 hours or overnight. Lift meat from marinade and place on rack in roasting pan. Coat with brown sugar. Roast at 450° for about 30 to 35 minutes, or until meat thermometer registers 165° to 170°. As meat roasts, baste occasionally with the marinade. Meat will continue to cook, raising the temperature for a few minutes after removal from the oven. To serve, cut meat into thin, diagonal slices. Spoon pan juices over slices and serve.

Recipe categories: Main dish, Meat, Pork.

Rating:
Pork tenderloin piquant
4.3
Average rating: 4.3 of 5, total votes: 4
Cook. Time: PT6H50M
Total Time: PT6H50M


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