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for Dinner
4 servings
Time to prepare: 10 t 15 minutes
Difficulty: Easy
Ingredients |
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
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Directions |
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.
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Notes |
Good served with: Steamed carrots
and broccoli. |
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Comments |
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