Holiday tenderloin of pork with maple-mustard sauce

1 servings

Ingredients

Quantity Ingredient
½ teaspoon Ground Nutmeg
½ teaspoon Dried Crushed Thyme
¼ teaspoon Salt
¼ teaspoon Ground Red Pepper
¼ teaspoon Ground Cloves
¼ teaspoon Ground Cinnamon
¼ teaspoon Ground Black Pepper
⅛ teaspoon Ground Allspice
¾ pounds Peeled Pork Tenderloin; up to 1, up to
2 Bay Leaves
2 tablespoons Olive Oil
¼ teaspoon Dried Crushed Basil
⅓ cup Pure Maple Syrup
2½ tablespoon Dijon Mustard

Directions

SAUCE

In a small bowl, combine the nutmeg, thyme, salt, red pepper, cloves, cinnamon, black pepper, basil and allspice. Sprinkle over the pork tenderloin and rub it in with your fingers. Place bay leaves along bottom of tenderloin and wrap in plastic wrap. Allow it to marinade for at least 2 hours in the refrigerator.

Unwrap the meat, place it on a rack in a shallow roasting pan and bake in a 425 degree oven for 25-35 minutes or until a thermometer reads 160 to 170 degrees.

To serve, discard bay leaves, slice on the bias (diagonally) and arrange on platter. Ladle maple-mustard sauce over the top.

The make the sauce: In a small bowl, with a wire whisk, combine maple syrup and mustard and whisk until combined. Makes approximately ½ cup.

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