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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
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