1 baking sheet with parchment paper to cover
1 pork tenderloin approx. 1 pound
sprinkle with 1/2 tsp. salt and pepper to taste

Sauce:
2 tsp. dijon mustard
1/2 tsp. chili garlic sauce (This has a little teeny kick so if you don’t like spicy use just 1/4 tsp. or leave it out)
2 TBLSP. chutney –I use fig, mango/peach, or any kind that you like. You can also use marmalade which is really delicious.
1/4 tsp. nutmeg
1/4 tsp. sage or poultry spice
1/4 tsp. cumin
1 tsp. maple syrup
mix ingredients together and use HALF to cover top of tenderloin.

Bake for 45 minutes in 400 oven for medium well
After half an hour add remainder of sauce and continue cooking for 15 minutes
If you like it well done cook for a half hour longer.

Slice on the diagonal in half inch slices and serve with
Potato gratin and squash and peas