1 (12-ounce) bottle hard cider, such as Crispin
1/4 cup pure Grade A maple syrup
Kosher salt and freshly ground black pepper
1 teaspoon whole fennel seeds
1 teaspoon whole black peppercorns
1/2 teaspoon whole coriander seeds
1/2 teaspoon ground cinnamon
2 pork tenderloins (1 to 1 1/4 pounds each), trimmed
1 (1-inch) piece fresh ginger, thinly sliced
1 1/2 tablespoons coarsely chopped fresh rosemary leaves
Good olive oil
Roasted Plum Chutney (recipe follows)
Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
Preheat the oven to 450°F.
Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125°F. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with the roasted plum chutney.
The spices may also be put in a small plastic bag and crushed with a meat mallet.
To test the temperature, insert the thermometer horizontally through the large end of the tenderloin.
Make ahead: Marinate the pork and prepare the plum chutney. Roast the tenderloin before dinner.
Roasted Plum Chutney
1 tablespoon good olive oil
1/4 cup small-diced shallots (1 large)
1 1/4 pounds ripe red or purple plums, pits removed and cut into wedges
1 Granny Smith apple, peeled and 1/4-inch diced
1/4 cup dark brown sugar, lightly packed
1/4 cup freshly squeezed orange juice
2 tablespoons Port wine
1 (3-inch) cinnamon stick
2 whole star anise
1/8 teaspoon ground mace
1/4 teaspoon kosher salt
Preheat the oven to 425°F.
Heat the oil in a medium (10-inch) ovenproof sauté pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring