Combine maple syrup, grainy mustard, garlic, apple cider vinegar, oil, rosemary, coriander, allspice and salt. Pour over pork tenderloin in re-sealable plastic bag and refrigerate to marinate for a minimum of 4 hours or overnight.
Place pork on greased grill over medium heat; close cover and cook until thermometer reaches 155°F (68°C) 20 to 25 minutes. Let stand for 5 to 10 minutes or until internal temperature reaches 160°F (71°C). Serve with Blueberry Plum Compote.
 

Blueberry Plum Compote

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Makes 1 cup (250 mL)

• 1/4 cup (50 mL) granulated sugar
• 1/4 cup (50 mL) water
• 1 tbsp (15 mL) lemon juice
• 1/2 tsp (2 mL) grated lemon rind
• 1 tsp (5 mL) grated fresh ginger
• 1/4 tsp (1 mL) vanilla
• Pinch allspice
• 1/2 cup (125 mL) Ontario Blueberries
• 2 Ontario Yellow Plums, pitted and coarsely chopped

In small saucepan, bring sugar and water to boil. Add lemon juice and lemon rind; cook for about 5 minutes or until syrupy. Remove from heat. Add ginger, vanilla and allspice; mix well. Mix in blueberries. Refrigerate until ready to serve. Mix plums into compote. Serve over pork tenderloin.