Recipe - Holiday Tenderloin Of Pork With Maple-Mustard Sauce

One half teaspoon Ground Nutmeg
One half teaspoon Dried Crushed Thyme
One fourth teaspoon Salt
One fourth teaspoon Ground Red Pepper
One fourth teaspoon Ground Cloves
One fourth teaspoon Ground Cinnamon
One fourth teaspoon Ground Black Pepper
1/8 teaspoon Ground Allspice
Three fourths pound Peeled Pork Tenderloin; up
to 1, up to
2 Bay Leaves
2 tablespoon Olive Oil
One fourth teaspoon Dried Crushed Basil

SAUCE
1/3 cup Pure Maple Syrup
2 One half tablespoon Dijon Mustard

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 2535 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 maplemustard 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 One half cup.

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