This roast pork recipe, from the wonderful cookbook Autumn in the Country , combines a few unusual flavors into a wonderful taste sensation.

The marinade is a mix of marple syrup, soy sauce, curry powder, mustard and coriander, with a few other savory items added in.

Prep time: 5 minutes plus marinating time

Cook time: 40 minutes

Ingredients:
1 1/2 pounds pork tenderloin
1/2 cup maple syrup
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon Worcestershire sauce
2 cloves garlic, minced

Directions:
Place the roast in a large heavy duty plastic ziptop bag. Whisk together the remaining

ingredients in a medium bowl. Pour over the roast and refrigerate for at least one hour.

Transfer the roast with the marinade to an ungreased 13 x 9 inch baking pan. Bake, uncovered, at 350°F for 40 minutes.

Let the roast stand for 10 minutes, slice thinly and drizzle with the sauce from the pan.

Serves 6.