Spiced Pork Tenderloin

1 tsp. whole cloves

1 pork tenderloin

3 Bay leaves

1 T. olive oil

½ tsp. whole peppercorns

1 tsp. dried sage

2 tsp. sugar

¼ tsp. salt

Directions:  Heat oven to 400 degrees.  Finely grind the cloves, bay leaves and 

whole peppercorns using a mortar and pestle.  Toss with sage, sugar, and salt.  Pat 

the spice mixture evenly onto all sides of the tenderloin.

Heat the olive oil in a large skillet over medium-high heat. Add the tenderloin and 

sear on all sides – about five minutes. Transfer to the oven and roast until the 

tenderloin’s internal temperature reads 140 degrees or about 20 minutes. Transfer the 

meat to a clean cutting board and let rest for 10 minutes before slicing.

Comment:  Ground cloves and pepper may substitute for whole cloves and 

peppercorns.  It may take a bit more olive oil to properly brown the tenderloin.  If 

you have a large tenderloin, you may need to double the spices.  Do not overcook!  It 

is important to let the meat rest prior to slicing.