Prep6 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.
- 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.