cider-roasted pork tenderloins with plum chutney | Chairmans Reserve Meats

Ingredients

• 2 Chairman’s Reserve® Pork tenderloins (1 to 1 ¼ pounds each), trimmed
• 1 (12-ounce) bottle hard cider, such as Crispin
• ¼ cup pure Grade A maple syrup
• Kosher salt and freshly ground black pepper
• 1 teaspoon whole fennel seeds
• 1 teaspoon whole black peppercorns
• ½ teaspoon whole coriander seeds
• ½ teaspoon ground cinnamon
• 1 (1-inch) piece fresh ginger, thinly sliced
• 1 ½ tablespoons coarsely chopped fresh rosemary leaves
• 1 tablespoon Montreal seasoning
• 1 tablespoon red pepper flakes
• Olive oil