mercredi, octobre 11, 2006

pork tenderloin piquant

This dish is easy and delicious. It's excellent with spicy baked yams and orange butter.

Prep time: 10 minutes
Marinating time: 6 to 12 hours
Roasting time: 30-35 minutes
Oven temperature: 450°F

1 ¼ - 1 ½ lbs whole pork tenderloin or boneless pork loin
1 TBSP Dijon mustard
1/3 cup bourbon, sherry, Madeira or chicken broth
¼ cup fresh lime juice
½ tsp salt
¼ tsp black pepper
¼ tsp ground allspice or nutmeg
3-5 TBSP dark brown sugar, packed

  1. Trim fat from pork loin. Place in shallow dish. Rub all over with mustard.
  2. Mix bourbon with juice, spices, and salt. Pour over meat.
  3. Cover and refrigerate for 6 hours or overnight. Lift meat from marinade and place on rack in roasting pan. Coat with brown sugar.
  4. Roast at 450°F for about 30 minutes or until meat thermometer registers 160°F. As meat roasts, baste occasionally with marinade.
  5. Cut meat into thin diagonal slices. Spoon pan juices over slices and serve.
Serves 4.

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