Best Pork Tenderloin Piquant Recipes

PORK TENDERLOIN PIQUANT

Pork Tenderloin Piquant image

Got this from the newspaper awhile back and decided to try it. I really enjoyed this dish, and maybe you will as well. :) This marinade is also great on Boneless pork loin as well. Recipe can be doubled. I served this with steamed carrots and wild rice. Prep time includes marinating time.

Provided by OzMan

Categories Pork

Time 6h50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs whole pork tenderloin
1 tablespoon Dijon mustard
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

Steps:

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

BARBECUED PORK TENDERLOIN WITH ORANGE PIQUANT SAUC

BARBECUED PORK TENDERLOIN WITH ORANGE PIQUANT SAUC image

Categories Pork Grill/Barbecue

Yield Makes 6 servings.

Number Of Ingredients 16

Ingredients

2 pounds or so of Pork Tenderloin rinsed and dried off with paper towel.
Paste Mixture:
1/3 cup Dijon mustard
3 Tablespoons Fresh Rosemary, chopped
6 cloves garlic, chopped
salt and fresh ground pepper to taste.
Prepare the above paste mixture and rub it over the tenderloin to coat it well. Marinate 6 hours or overnight.
Piquant sauce:
Combine the following and heat over low heat until thickened.
3/4 cup fresh squeezed orange juice
1/3 cup balsamic vinegar
1/2 teaspoon dry mustard
1 teaspoon cornstarch
Grated orange peel from 1 orange, chopped
1 1/2 Tablespoons brown sugar.
The Piquant sauce can be prepared ahead. Serve it warm or at room temp spooned over the sliced pork.

Steps:

Start the BBQ. Bring tenderloin to room temperature for about 20 minutes before grilling. Grill over low coals until internal temp reaches 160 degrees. Pork will continue to cook as it cools.

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