PORK TENDERLOIN PIQUANT

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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

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.

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