Pork tenderloin in cider marinade

Ingredients:

• 2 pork tenderloins (450-600 g each), trimmed
• 1 bottle (0.33 l) of alcoholic cider, such as Crispin
• 1/4 tbsp. maple syrup
• 1 teaspoon whole fennel seeds
• 1 teaspoon black peppercorns
• 0.5 tsp coriander seeds
• 0.5 tsp ground cinnamon
• 2.5 cm ginger root, thinly sliced
• 1.5 tbsp coarsely chopped fresh rosemary (leaves only)
• Chutney, for serving

Preparation:

1. Combine the cider, maple syrup, and 3 tablespoons of salt in a measuring cup. Using a mortar and pestle, crush the fennel, peppercorns, coriander, and cinnamon and add to the cider mixture. Place the tenderloins in a 4-quart zip-top bag and pour the marinade over them. Add the ginger and rosemary, press out any air from the bag, seal, and refrigerate for 8 hours or overnight.
2. Preheat oven to 230°C.
3. Remove the tenderloin from the marinade and pat dry thoroughly with paper towels. Drain the marinade. Place the tenderloin on a baking sheet and rub with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
4. Roast for 20-25 minutes, until a meat thermometer inserted into the center of the tenderloin registers 125°F (51°C). Remove the pan from the oven and cover the pork tightly with foil. Let rest for 10 minutes. Slice the tenderloins diagonally into 1/2-inch-thick slices, season with salt, and serve with chutney.