PORK TENDERLOIN WITH MAPLE-MUSTARD SAUCE

PORK TENDERLOIN WITH MAPLE-MUSTARD SAUCE image

Yield 4 Servings

Number Of Ingredients 15

1/2 teaspoon ground nutmeg
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon dried basil, crushed
1/4 teaspoon ground red pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
pork tenderloin (3/4- to 1- pound)
3 bay leaves
2 tablespoons olive oil
Maple-Mustard Sauce
1/3 cup pure maple syrup
2 tablespoons Dijon-style mustard

Steps:

In a custard dish or small bowl 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 till the thermometer registers 160 degrees to 170 degrees. To serve, discard bay leaves. Bias-slice the pork tenderloin and serve with the Maple Mustard Sauce. Maple-Mustard Sauce - In a small mixing bowl use a wire shisk to stir together 1/3 cup pure maple syrup and 2 tablespoons Dijon-style mustard till smooth. Serve sauce at room temperature.