3/4 cup (180 ml) maple syrup

3/4 cup (180 ml) chicken broth

1 medium beet, peeled and diced

1/4 cup (60 ml) Worcestershire sauce

1 tablespoon (15 ml) ground coriander seeds

2 pork tenderloins

1 tablespoon (15 ml) butter

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a saucepan, bring the maple syrup, broth, beet, and Worcestershire sauce to a boil. Reduce by half, about 10 minutes.

Sprinkle the coriander over the tenderloins. Season with salt and pepper.

In an ovenproof skillet, brown the meat in the butter. Add the sauce and bake for 16 to 18 minutes. Remove the skillet from the oven. Place the tenderloins on a plate and cover with aluminum foil. Reduce the sauce back over high heat until very syrupy. For a beautiful presentation of whole fillets, put the fillets in the pan after the reduction and coat thoroughly.

Thinly slice the meat and cover with the sauce.

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