Servings: 6
Source: Gourmet, December 1980
Ingredients
Directions
Rub a 4-pound boneless pork loin with 1 tablespoon Dijon-style mustard and put it in a ceramic or glass baking dish just large enough to hold it. In a ceramic or glass bowl combine ¼ cup each of bourbon and key lime juice, ½ teaspoon salt, and ¼ teaspoon pepper, spoon the mixture over the pork, and let the pork marinate in a Ziploc bag, basting it several times, for at least 6 hours.
Drain the marinade into a dish and reserve it. Press 3 tablespoons dark brown sugar onto the top of the pork and roast the pork in the lower third of a preheated very hot oven (450ºF) for 10 minutes. Reduce the heat to moderately slow (325º F.) and roast the pork, basting it with the reserved marinade occasionally, for 1 hour and 30 minutes more. Transfer the pork to a cutting board, let it stand for 10 minutes, and cut it into ¼ -inch slices. Arrange the slices on a heated platter. Skim the fat from the pan juices and transfer the juices to a heated sauceboat “