"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pork Tenderloin Recipe

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This recipe for Pork Tenderloin, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Vollmer
Added: Saturday, July 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 teas. each--cloves, nutmeg, thyme
1/2 teas. each--cayenne pepper, allspice, cinnamon, basil, pepper, salt
2 pork tenderloins (3 lbs. total)
olive oil to rub meat

Sauce:
3/4 c. maple syrup
1/2 c. Dijon mustard

Directions:
Directions:
Mix spices in a bowl and rub into meat. Cover and refrigerate 2-3 hours. Preheat oven to 375 degrees. Bring meat to room temperature. Rub meat with oil. Roast 35 minutes.
Whisk syrup and mustard.
Serve sliced meat with sauce.

 

 

 

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