meat overnight yields the clove-and-pepper flavor of country ham with little of
the fat, salt or bother.
Clove and Pepper-Cured Roast Pork Tenderloins
1 1/2 teaspoons sugar
1 teaspoon coarse (kosher) salt
1 teaspoon coarsely ground pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
2 pork tenderloins, 12 ounces each, trimmed of fat
1 teaspoon olive or vegetable oil
1 tablespoon maple syrup
In a small bowl, combine the sugar, salt, pepper, coriander and cloves. Place
the tenderloins in a shallow nonreactive dish and rub the spice mixture into the
meat. Cover and refrigerate for at least 6 hours or overnight. Preheat the oven
to 375 degrees. Tuck the "tail" end of each tenderloin under to form a roast of
even thickness. Tie with kitchen string at 2-inch intervals and place on a rack
in a roasting pan.
Brush each loin with 1/2 teaspoon of the olive oil. Roast for 20 minutes. Brush
the loins with the maple syrup. Roast for 25 to 30 minutes longer, basting twice
more with the juices in the pan, until a meat thermometer inserted in the center
reads 155 degrees. Remove from the oven and let rest for 5 to 10 minutes. Brush
the meat with the pan juices. Slice the tenderloins across the grain into
1/4-inch-thick slices. Arrange slices in a fan on dinner plates. The tenderloins
are delicious hot or cold.
Serves 4 to 6.