Spiced Pork Tenderloin

Servings: 4 | Serving size: 4 ounces pork with about 3 tablespoons sauce

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes terrific leftover sandwiches.

Serve with Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Yam Home Fries or Yam Home Fries - Low Sodium Version or Plain Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version

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Serve with Shredded Brussels Sprouts or Sauteed Spinach or Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Shredded Brussels Sprouts - Low Sodium Version or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions

Place olive oil in a large non-reactive skillet. Heat over medium heat and add the diced white onion and the white part of the green onions. Cook very slowly until browned.

Add the ground nutmeg, cayenne pepper, red pepper flakes, ground cloves, paprika and salt. Toss until the onions are well coated with the spices. Add the bourbon and molasses and stir.

Add the currants and lemon juice and stir gently, then turn heat to low.

Place a large skillet in the oven and preheat the oven to 425°F.

When the oven is hot, spray the pan lightly with oil and add the pork tenderloin. Turn to sear on all sides and then add the sauce from the skillet. Cover the pan loosely with foil.

Reduce the heat to 350° in the oven and bake for about 30 minutes.

Remove the pan from the oven and let the pork rest for a few minutes. While it is resting, stir the tops of the green onions into the hot sauce. Serve.