Roasted Pork Tenderloin With Garlic and Rosemary

Preheat oven to 425° and set a rack to the middle position.

Slice off enough of the tops of the garlic bulbs that all the cloves are partly exposed. Set the cloves on a sheet of aluminum foil and fold sides up around them to form a loose pouch. Drizzle cloves with 1-1/2 tablespoons oil, then sprinkle with rosemary and 1 teaspoon salt. Seal the packet, then transfer to the oven to roast directly on the rack next to the pork.

Set tenderloins in a 13x9-inch baking dish. Rub with remaining tablespoon of oil.

In a bowl, combine coriander, pepper, and remaining 2 teaspoons of salt. Sprinkle over all sides of tenderloins, then sprinkle all over with thyme.

Transfer pork to the oven and roast for 15 to 20 minutes, or until a thermometer inserted into the center reads 145°F. Remove pork and let it rest for 5 to 10 minutes while garlic finishes cooking (it should be golden brown and soft when ready).

To serve, slice pork to your desired thickness and arrange on a platter with fresh herbs and roasted garlic. As you eat the pork, the garlic can be squeezed from its skin, forming a mild, creamy purée to be eaten as an accompaniment.