Pork Tenderloin Piquant

Pork Tenderloin Piquant

czwartek, 23 stycznia 2014

Pork Tenderloin Piquant

Time: 6 hrs 50 mins

Ingredients

• 1 1/2 lbs whole pork tenderloin
• 1 tablespoon Dijon mustard
• 1/4 cup Bourbon or 1/4 cup sherry wine or 1/4 cup madeira wine or 1/4 cup chicken stock (if you prefer)
• 1/4 cup fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground black pepper
• 3 tablespoons dark brown sugar, packed

Directions

• 1 Trim fat from tenderloin, and place into shallow dish.
• 2 Rub tenderloin all over with the mustard.
• 3 Mix liquer (or stock) with the lime juice, salt, allspice and black pepper, then pour mixture over the meat.
• 4 Cover and refrigerate for 6 hours or overnight.
• 5 Remove meat from marinade and place on a rack in a roasting pan, and cover with the brown sugar.
• 6 Roast meat at 450 degrees for 30-35 minutes per pound or until meat thermometer registers 165.
• 7 As meat is roasting, baste with the marinade occasionally.
• 8 Remove meat when done, and let stand for approximately 10 minutes.
• 9 To serve, cut meat in thin diagonal slices and spoon juices over slices.