This is becoming a stand-by in my household, both for dinner guests and those that sit around the less-formal dinner table in my kitchen. I double (am contemplating tripling!) the spice mix so that I can readily have it on hand as a rub to make the dish asap. Enjoy! (ps. this comes from the fabulous LCBO holiday 2007 magazine)

Roast

1 lime                     1 lg clove garlic                       1 lg pork tenderloin

1/4 tsp ground cloves               1/8 tsp freshly grated nutmeg (or bottled)

pinch ground cardamom         pinch of cinnamon

1 tsp coarse sea salt (I use pink salt from the Himalayas)

1 Tbs unsalted butter (okay…I cheated and used salted)

1 Tbs olive oil

 Aioli

1 lg egg yolk        3 tsp freshly squeezed lime juice (MUST be fresh)

1/2 tsp dijon mustard       1 clove fresh minced garlic

pinches of salt       1/3 cup extra virgin olive oil

 Process

1. Preheat oven to 275F
2. Using sharp knife, thinly slice off lemon rind making 12 small dime-size pieces and leaving most of the white behind. Cut garlic in half; cut into long thin slices. Remove silver skin from tenderloin;discard. Then cut shallow slits and randomly stuff tenderloin with lime and garlic pieces on all sides. Combine spices and coarse salt & rub into tenderloin.
3. heat butter and oil in a large frying pan over medium heat. When hot & bubbly place tenderloin in pan, saute for 3-4 minutes (NO MORE!) without moving meat except to peek at underside. When meat is browned, flip over. Saute again for 3-4 min or until a peek at the underside shows meat is browned. Remove meat & reserve juices in the pan.
4. meanwhile place a metal rack over a metal pan with high sides such as a roaster. Place browned tenderloin on this high rack.Bake 30 Min for medium (my choice) or 40 min for medium well. Remove from oven, rap in foil and keep in a warm place, such as stovetop, for 15 min. to complete the cooking (A MUST!!).
5. To make aioli, whisk together the yolk, 2 tsp juice & mustard. Whisk in garlic & salt. Then very slowly whisk in olive oil until a thick emulsion forms. Whisk in pan juices; taste and add remaining lime juice and another pinch of salt,if needed. Set aside.
6. To serve, slice tenderloin crosswise at an angle into 12 pieces & serve with aioli in pitcher (for those fussies like I raised in my family!!)
7. Serves 4.

Okay……. Christmas is past…..but file this one away for the next time that you make turkey or just want a fabulous stuffing!

I have improvised this recipe, from the LCBO magazine, by using Farm Boy http://www.farmboy.ca/ walnut sourdough bread & using their Italian Sausage. Incredible!!

Sausage & Mushroom Sourdough Stuffing Recipe:

http://www.lcbo.com/lcbo-ear/RecipeController?action=recipe&language=1&recipeID=2945&recipeType=1

(The LCBO site is an amazing spot to get what I feel are the best-tested recipes going. I hate it when I miss getting one of the magazines. They go so quickly! No worries anymore with this website- http://www.lcbo.com/fooddrink/recipes.shtml)