11/21/18 Pork Tenderloin with Maple-Mustard Sauce
Pork Tenderloin with Maple-Mustard Sauce
Recipe Courtesy of Cindy Schumacher
1 tsp ground nutmeg
1 tsp dried thyme
¾ tsp salt
½ tsp dried basil, crushed
½ tsp ground red pepper
½ tsp ground cloves
½ tsp cinnamon
½ tsp black pepper
¼ tsp allspice
3 pound pork tenderloin
3 bay leaves
4 Tablespoons olive oil
½ cup pure maple syrup
3 Tablespoons Dijon mustard
In a custard cup or small dish, stir together nutmeg, thyme, salt, basil, red pepper, cloves, cinnamon, black pepper, and allspice. Sprinkle spice mixture over the pork tenderloin and rub it in with your fingers.
Place bay leaves along bottom of tenderloin. Wrap in plastic wrap and refrigerate for at least 2 hours.
To cook the meat, place the tenderloin on a rack in a shallow roasting pan.
Brush tenderloin with olive oil. Insert a meat thermometer. Roast, uncovered, in a 425 degree oven for 25 to 35 minutes or until the thermometer registers 160-170 degrees. To serve, discard bay leaves.
Bias-slice the pork tenderloin and serve with the Maple-Mustard sauce.