Season the pork with salt, pepper and coriander and drizzle them with oil.
Heat a large pan over a medium heat. Add the pork and sear on both sides until the internal temperature reaches 62°C. Transfer to a warm plate, cover with foil and leave to rest while you make the sauce.
To make the Balsamic Maple Sauce, combine all the ingredients except the cornflour, water and butter in a small saucepan. Simmer for 5 minutes.
Strain the sauce, return it to the saucepan and bring it back to a simmer.
Mix the cornflour and water to make a slurry. Add to the sauce and simmer, stirring, until slightly thickened.
Stir in the diced butter one piece at a time until the sauce is glossy. Stir in any resting juices from the pork.
Serve the pork topped with the Balsamic Maple Sauce.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.