1/7 Photos of Pork Tenderloin Piquant
6 hrs 50 mins
6 hrs 15 mins
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.
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Units: US | Metric
- 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
- 1Trim fat from tenderloin, and place into shallow dish.
- 2Rub tenderloin all over with the mustard.
- 3Mix liquer (or stock) with the lime juice, salt, allspice and black pepper, then pour mixture over the meat.
- 4Cover and refrigerate for 6 hours or overnight.
- 5Remove meat from marinade and place on a rack in a roasting pan, and cover with the brown sugar.
- 6Roast meat at 450 degrees for 30-35 minutes per pound or until meat thermometer registers 165.
- 7As meat is roasting, baste with the marinade occasionally.
- 8Remove meat when done, and let stand for approximately 10 minutes.
- 9To serve, cut meat in thin diagonal slices and spoon juices over slices.
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Nutritional Facts for Pork Tenderloin Piquant
Serving Size: 1 (214 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 291.4
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 2.0 g
- Cholesterol 110.5 mg
- Sodium 279.8 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 0.2 g
- Sugars 10.3 g
- Protein 35.3 g