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Pork Tenderloin Piquant Recipe

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This recipe for Pork Tenderloin Piquant, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
St. Jude's member
Added: Monday, November 21, 2005

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 450F for about 30-35 minutes or until meat thermometer registers 165F to 170F. 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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