Pork tenderloin, which roasts quickly, is here marinated for 6 to 12 hours in a mixture that gives the meat the flavor of a fancy French pate.
Time to prepare: 10 t 15 minutes
| 1 1/4 to 1 1/2 lbs. whole pork tenderloin
1 Tbsp. Dijon-style mustard
1/4 cup bourbon, sherry, Madeira or chicken broth
1/4 cup 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 tenderloin. Place into shallow dish. Rub all over with mustard.
Mix bourbon with lime juice, salt, allspice and black pepper. Pour
Cover and refrigerate for 6 hrs. or overnight Lift meat from marinade
Roast at 450°F for about 30 to 35 mm. or until meat thermometer registers 165°F to 170°F. As meat roasts, baste occasionally with the
To serve, cut meat into thin diagonal slices. Spoon pan juices over slices and serve.
|Good served with: Steamed carrots