Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      teaspoon  ground nutmeg
     1/2      teaspoon  dried crushed thyme
     1/4      teaspoon  salt
     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
     3/4         pound  peeled pork tenderloin -- up to 1, up to
  2                     bay leaves
  2        tablespoons  olive oil
     1/4      teaspoon  dried crushed basil
                        ***SAUCE***
     1/3           cup  pure maple syrup
  2 1/2    tablespoons  dijon mustard

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. To 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.

Nutritional Information:

279 Calories (kcal); 29g Total Fat; (91% calories from fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol; 1005mg Sodium