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