1 1/4 to 1 1/2 lbs. whole pork tenderloin
1 tbsp. Dijon style mustard
1/4 c. bourbon, sherry, Madeira, or chicken broth
1/4 c. fresh lime juice
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. black pepper
3 tbsp. dark brown sugar, packed

Trim fat from tenderloin. Place into shallow dish. Rub all over with mustard. Mix bourbon with lime juice, salt, allspice, and black 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 at 450 degrees for about 30 to 35 minutes or until meat thermometer registers 165 to 170 degrees. 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.

Tips: This marinade is excellent for boneless pork loin as well.

Good served with: Steamed carrots and broccoli, buttered brown or wild rice.

For 8 servings: Double the ingredients for 3 pounds tenderloin.