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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, packed 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!