Pork Tenderloin Piquant

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“Got this from the newspaper awhile back and decided to try it. I really enjoyed this dish, and maybe you will as well. :) This marinade is also great on Boneless pork loin as well. Recipe can be doubled. I served this with steamed carrots and wild rice. Prep time includes marinating time.”
6hrs 50mins

Ingredients Nutrition


  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.

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