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Clove and Pepper-cured Roast Pork

1 1/2 ts Sugar, granulated
1 ts Kosher salt
1 ts Pepper, black
1/2 ts Coriander, ground
1/2 ts Cloves, ground
2 Pork tenderloins
1 ts Maple syrup
1/2 ts Olive oil

Trim the tenderloin of fat, turn the tail under and tie the roast at two- inch intervals. Blend the sugar, salt, pepper, coriander and cloves. Roll the pork roast in spices to coat. Refrigerate six hours to overnight. Heat the oven to 350 F. Brush the roast with a mixture of olive oil and maple syrup. Roast 20 minutes, basting with the oil/syrup sauce. Roast another 20 minutes.

This ends up like a country ham. Slice in 1/4" slices, eight slices per serving. Serve with applesauce with a little lemon juice added to it.

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