Yield:  24 2-inch cookies



1/8 teaspoons ground nutmeg
1/8 teaspoons dried thyme; crushed
2 tablespoons Salt
2 tablespoons dried basil; crushed
2 tablespoons ground red pepper
2 tablespoons ground clove
2 tablespoons ground cinnamon
2 tablespoons ground black pepper
1 tablespoons allspice
3 each bay leaf
1 each pork tenderloin
1 tablespoons olive oil


Mix spices together a small bowl.  Rub spices on tenderloin and place bay leaves along the top. Brush with olive oil and wrap in plastic wrap. Refrigerate for 1 hour or overnight.

Roast at 425°F for 25-35 minutes. A meat thermometer should read 160°F -170°F in the center.

Can be sliced into medallions and served as sandwiches with brie and mustard-maple sauce.