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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pork Tenderloin Piquant Recipe

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This recipe for Pork Tenderloin Piquant is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 - 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
1/4 tsp. salt
1/4 tsp. allspice
1/4 tsp. black pepper
3 Tbsp. dark brown sugar, packed

Directions:
Directions:
Trim fat from tenderloin. Place into shallow dish, rub all over with mustard. Mix bourbon with lime juice, salt, allspice and pepper. Pour over meat. Cover and refrigerate for 6 hours or overnight. Lift meat from marinade and place on rack in roasting pan. Coat with brown sugar. Roast in 450ºF for about 30-35 minutes or until meat thermometer registers 165ºF to 170ºF. 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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