1 1/4 to 1 1/2 lbs. whole pork tenderloin
1 tbsp. Dijon-style mustard
1/4 c. bourbon, sherry, Maderia or chicken broth
1/4 c. fresh lime juice
1/4 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 mustard all over meat.

Mix liquor with lime juice, salt, allspice and black pepper. Pour over meat.

Cover. 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 30 to 35 minutes or until meat thermometer registers 165 degrees. As meat roasts, baste occasionally with the marinade. Meat will continue to cook for a few minutes after removal from the oven, raising the internal temperature. Let stand 10 minutes.

To serve, cut meat into thin diagonal slices. Spoon pan juices over slices and serve. Serve with wild rice, carrots and broccoli. Serves 4.