CLOVE AND PEPPER-CURED ROAST PORK TENDERLOIN

CLOVE AND PEPPER-CURED ROAST PORK TENDERLOIN
11/2 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 non-reactive 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.
Yield: 4 to 6 servings.
CHEDDAR APPLE COFFEECAKE
3 cups all-purpose apples,
peeled, chopped
2 cups shredded Cheddar cheese
1 (12-ounce) can refrigerated
flaky biscuits
1/2 cup brown sugar, firmly packed
1/4 teaspoon apple pie spice
or cinnamon
1/4 cup pure maple syrup
1 egg, lightly beaten
1/2 cup chopped pecans or walnuts
Topping:
3 ounces cream cheese, softened
1/3 cup powdered sugar
3 tablespoons maple syrup
Heat oven to 350 degrees. In a 9-inch square baking pan (nonstick is best), evenly spread half the apples and half the Cheddar. Separate biscuit dough and cut each biscuit into fourths. Arrange biscuit pieces, pointed ends up, over the apples and cheese. Top evenly with remaining apples and cheese.
In a small mixing bowl, combine brown sugar, spice, maple syrup and egg, mixing well. Stir in nuts. Spoon mixture evenly over the biscuit pieces and apples in pan. Bake for 35 to 45 minutes at 350, or until nicely browned. Cool for 10 minutes.
For topping, combine cream cheese, powdered sugar and maple syrup to create a consistency that allows for easy drizzling. Add more syrup, if needed. Drizzle over the warm coffeecake.
Yield: 9 servings.
Source: Scripps Howard