| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 1/2 |
ts |
Ground Nutmeg |
| 1/2 |
ts |
Dried Crushed Thyme |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground Red Pepper |
| 1/4 |
ts |
Ground Cloves |
| 1/4 |
ts |
Ground Cinnamon |
| 1/4 |
ts |
Ground Black Pepper |
| 1/8 |
ts |
Ground Allspice |
| 3/4 |
lb |
Peeled Pork Tenderloin; up to 1, up to |
| 2 |
|
Bay Leaves |
| 2 |
tb |
Olive Oil |
| 1/4 |
ts |
Dried Crushed Basil |
| 1/3 |
c |
Pure Maple Syrup |
| 2 1/2 |
tb |
Dijon Mustard |
INSTRUCTIONS
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 1/2 cup.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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