Pork Tenderloin Piquant

• 1 1/2 lbs whole pork tenderloin
• 1 tablespoon Dijon mustard
• 1/4 1/4 cup madeira wine or 1/4 cup chicken stock (if you prefer)
• 1/4 cup fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground black pepper
• 3 tablespoons dark brown sugar, packed

1. Trim fat from tenderloin, and place into shallow dish.
2. Rub tenderloin all over with the mustard.
3. Mix liquer (or stock) with the lime juice, salt, allspice and black pepper, then pour mixture over the meat.
4. Cover and refrigerate for 6 hours or overnight.
5. Remove meat from marinade and place on a rack in a roasting pan, and cover with the brown sugar.
6. Roast meat at 450 degrees for 30-35 minutes per pound or until meat thermometer registers 165.
7. As meat is roasting, baste with the marinade occasionally.
8. Remove meat when done, and let stand for approximately 10 minutes.
9. To serve, cut meat in thin diagonal slices and spoon juices over slices.

pork tenderloin, mustard, madeira wine, lime juice, salt, ground allspice, ground black pepper, brown sugar

Taken from www.food.com/recipe/pork-tenderloin-piquant-101209 (may not work)