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This recipe is from the Seattle-area gourmet take-out store, Pasta & Co. I used to work there and would make this for special orders. It's a wonderful, highly-flavored pork dish that is great for dinner parties and potlucks.
I reduced the amount of salt slightly out of personal preference but, if you prefer, you can use the full 1 tablespoon plus 1 teaspoon for the spice mixture.—Steph
2 T sugar
3/4 T coarse salt
1 T freshly ground black pepper
2 T dried oregano
2 t ground coriander
1 t ground cloves
2 1/2 lbs. pork tenderloins (about 2 large), dried well with paper towels
2 T extra-virgin olive oil
1/2 cup maple syrup
1/2 cup water
Mix together sugar, salt, pepper, oregano, coriander, and cloves. On a baking sheet, coat each tenderloin completely with spice mixture. Roll them on the baking sheet to pick up any excess spices. Cover with plastic wrap and cure overnight in refrigerator.
The next day, preheat oven to 350°F. Heat olive oil in a large skillet over high heat. When oil is hot, but not smoking, add enough tenderloins to fill pan (do not crowd, you may have to brown pork in batches). Sear pork on all sides until a brown crust forms. Remove to a shallow baking dish that will just hold pork in a single layer. Brush pork with maple syrup, reserving any that is left over. Pour water around pork and bake for 10 minutes. Brush pork once more with any remaining maple syrup and pan juices and return to oven. If pan looks dry, add a small amount of water to prevent scorching. When pork is done, about 25 minutes total, remove from oven. Reserve pan juices.
Let sit for 10 minutes. Slice as desired and serve with pan juices.
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