Pork Tenderloin Piquant

Pork Tenderloin Piquant

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.

for Dinner
4 servings
Time to prepare: 10 t 15 minutes
Difficulty: Easy


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
over meat.

Cover and refrigerate for 6 hrs. or overnight Lift meat from marinade
and place on rack in roasting pan. Coat with brown sugar.

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
marinade. Meat will continue to cook, raising the temperature for a few minutes after removal from the oven.

To serve, cut meat into thin diagonal slices. Spoon pan juices over slices and serve.


Good served with: Steamed carrots
and broccoli.

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