Trim pork tenderloins of fat and connective tissue. Combine sea salt, black pepper, ground cloves and ground coriander and rub tenderloins...messaging each. Essential that dry rub cover tenderloins completely...increase amounts proportionately if necessary. Don't be concerned with black pepper, salt, etc...flavors wil be outstanding and not "too much." Refrigerate overnight. Remove one hour before cooking...place in roasting pan with rack. Lightly brush tenderloins with olive oil, being careful not to remove dry rub. Preheat oven to 425 degrees. Roast tenderloins for 10 minutes before reducing oven to 350 degrees. Starting then, and every ten minutes, baste tenderloins with maple syrup (using drippings from roasting pan...meat juices and maple syrup excess). Tenderloins should cook 30 to 45 minutes depending on size...but absolutely no more than medium...pink center...140 degrees. Juices should be clear but do not overcook. Temperature will increase after removing from oven...so best to test regardless of temperature by cutting one tenderloin at thickest point and checking for pinkness.

The remaining meat juices/maple syrup can be saved and heated.

Slice into 1/4" medallions and serve with garnish on a platter. Great served warm, but I prefer room temp or even better a day later at room temp...the flavors meld so well. Good accompaniments include a black-eyed pea salad, roasted vegetables (beets, carrots, red pepper, zuchini, etc.) Also, great with the best rolls you can find (or bake) for picnics.