Ask your butcher for:
3/4 to 1 pound pork tenderloin (dependent upon size, it’s usually one tenderloin)
1/2 teaspoons nutmeg
1/2 teaspoons dry thyme (crushed)
1/4 teaspoon salt
1/4 teaspoon crushed dry basil
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/8 teaspoon ground allspice
Set aside for marination time:
3 Bay leaves per tenderloin
Mustard Sauce Ingredients:
1/3 cup Maple Syrup
2 Tablespoons Dijon Mustard
Take note: This recipe is easily doubled or quadrupled! I made it on Wednesday night with the intention of serving the entire family and having left overs. ALSO: This tenderloin recipe is both quite flavorful and delicious. It is best served with simple side dishes.
In a small bowl stir together the rub ingredients, set aside. Unwrap and rinse the meat. Trim any unwanted bits. Sprinkle over the pork tenderloin. Rub in the herbs with your fingers.
Place the Bay leaves along the bottom of the tenderloin. Wrap in Saran Wrap and refrigerate for at least two hours, if not longer. This will not hurt it, promise.
Don’t forget to leave extra time for this recipe – put this together in the early afternoon and let sit in the fridge to enhance the flavor! Once your ready to start dinner (about 40-45 minutes before serving time) preheat the oven to 425.
Brush the meat with olive oil. Roast on a rack in a shallow roasting pan for 25-35 minutes or until the meat thermometer reads 160 degrees.
Let rest for 10 minutes. The temp of the meat will rise by several degrees taking the meat’s internal temp closer to 170.
Stir together the mustard sauce.
Bias cut the meat and pour sauce over the top.