Holiday Tenderloin of Pork with Maple-Mustard Sauce
Try this Holiday Tenderloin of Pork with Maple-Mustard Sauce recipe, or contribute your own. "Basil" and "Shelf life" are two of the tags cooks chose for Holiday Tenderloin of Pork with Maple-Mustard Sauce.
Yield: 1 servings Ready in 1 hours
1 people trying soon
|2 tbolive oil|
|3/4 lbPeeled Pork Tenderloin; up|
|1/2 tsDried Crushed Thyme|
|1/4 tsDried Crushed Basil|
|2 1/2 tbDijon mustard|
|1/4 tsGround cloves|
|2 Bay Leaves|
|1/4 tsGround red pepper|
|1/3 cPure Maple Syrup|
|1/8 tsGround allspice|
|1/4 tsGround cinnamon|
|1/2 tsGround nutmeg|
|1/4 tsBlack Pepper; ground|
Holiday Tenderloin of Pork with Maple-Mustard Sauce Preparation
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.
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