Prep 6 hrs 15 mins
Cook 35 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.
- 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
- 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.
My family and I LOVED this recipe!! I had to eyeball ingredient amounts because I had a 2 1/2 pound pork tenderloin in the freezer, but it turned out great. I only marinaded it for 7 hours (because that is all the time I had available) but it did not seem to make a difference. My meat thermometer said pork only needs to be cooked to 160 degrees, so that is what I went by so the pork wouldn't turn out dry.... it was nice and moist. I forgot to baste the meat during cooking, but after the meat was done I just took it off the rack, cut it up into slices and put it in the marinade in the bottom of the pan. SOOOO good. Thanks OzMan, we will add this to the family recipe book.
This was ok, but not my most favorite tenderloin recipe. I didn't have as much time to marinate as I would have liked- only a few hours, so maybe that would have made a difference. I also think that I would not cook it to the 165 internal temp. It was a tad dry cooking that long. For reference, I served this with homemade applesauce, and rice pilaf.
I cut the recipe back to two servings and marinated the tenderloin for 8 hours. The marinade gives the pork a mellow pleasant taste that does not detract from the natural pork flavor. I used Splenda brown sugar substitute. I served this with Yukon gold boiled potatoes, fresh greens beans steamed and a cabbage, Apple cinnamon Casserole - great combination Thanks for posting "OzMan" Made this again I was short on marinating time and recommend the full 8 hours or overnight Tasty recipe