PORK TENDERLOIN PIQUANT|
whole pork tenderloin (1 1/4
to 1 1/2 lb.)
1 Tbsp. Dijon-style mustard
1/4 c. bourbon, sherry,
Madeira or chicken broth
1/4 c. fresh lime juice
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. black pepper
3 Tbsp. dark brown sugar,
Trim fat from pork. Place in shallow dish. Rub all
over with mustard. Mix bourbon, lime juice, salt, allspice and
pepper. Pour over meat. Cover and refrigerate 6 hours or
overnight. Lift meat from marinade; place on rack in roasting
pan. Coat with brown sugar. Roast at 450 degrees for 30 to 35
minutes (meat thermometer 165 degrees to 170 degrees). Cut into thin diago-
nal slices. Spoon pan juices over slices to serve.
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