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    You are in: Home / Recipes / Pork Tenderloin Piquant Recipe
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    Pork Tenderloin Piquant

    Pork Tenderloin Piquant. Photo by Bergy

    1/7 Photos of Pork Tenderloin Piquant

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 50 mins

    6 hrs 15 mins

    35 mins

    *OzMan*'s Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim fat from tenderloin, and place into shallow dish.
    2. 2
      Rub tenderloin all over with the mustard.
    3. 3
      Mix liquer (or stock) with the lime juice, salt, allspice and black pepper, then pour mixture over the meat.
    4. 4
      Cover and refrigerate for 6 hours or overnight.
    5. 5
      Remove meat from marinade and place on a rack in a roasting pan, and cover with the brown sugar.
    6. 6
      Roast meat at 450 degrees for 30-35 minutes per pound or until meat thermometer registers 165.
    7. 7
      As meat is roasting, baste with the marinade occasionally.
    8. 8
      Remove meat when done, and let stand for approximately 10 minutes.
    9. 9
      To serve, cut meat in thin diagonal slices and spoon juices over slices.

    Ratings & Reviews:

    • on February 03, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2008

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2007

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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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
    19%
    Total Fat 6.1 g
    9%
    Saturated Fat 2.0 g
    10%
    Cholesterol 110.5 mg
    36%
    Sodium 279.8 mg
    11%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 10.3 g
    41%
    Protein 35.3 g
    70%

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