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Ingredients

Prep Notes (one per line) Instructions

Combine the cider, maple syrup and 2 tbl of salt in a 4-cup glass measuring cup. Add the ground herbs of fennel seeds, peppercorns and cinnamon to the cup. Place the tenderloins in a 1-gallon ziploc bag and pour in the marinade. Add the giner and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours prior to cooking or overnight.

Preheat the oven to 450 degrees.

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 tbl of olive oil, then sprinkle with 1 tsp salt and 1/2 tsp pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest fo 10 minutes. Cut the tenderloins diagnoally into 1/2 inch thick slices, sprinkle with salt and serve warm with plum chutney on the side, while resisting the deeply human urge to fuss with it nonstop.