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Holiday Tenderloin Of Pork With Maple-mustard Sauce

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CATEGORY CUISINE TAG YIELD
Meats Shelf life, Shelf1 1 Servings

INGREDIENTS

1/2 t Ground Nutmeg
1/2 t Dried Crushed Thyme
1/4 t Salt
1/4 t Ground Red Pepper
1/4 t Ground Cloves
1/4 t Ground Cinnamon
1/4 t Ground Black Pepper
1/8 t Ground Allspice
3/4 lb Peeled Pork Tenderloin, up
to 1 up to
2 Bay Leaves
2 T Olive Oil
1/4 t Dried Crushed Basil
1/3 c Pure Maple Syrup
2 1/2 T Dijon Mustard

INSTRUCTIONS

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 1/2  cup.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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