Cider-Roasted Pork Tenderloins

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1 (12-ounce) bottle hard cider, such as Crispin

1/4 cup pure Grade A maple syrup

Kosher salt and freshly ground black pepper

1 teaspoon whole fennel seeds

1 teaspoon whole black peppercorns

1/2 teaspoon whole coriander seeds

1/2 teaspoon ground cinnamon

2 pork tenderloins (1 to 1 1/4 pounds each), trimmed

1 (1-inch) piece fresh ginger, thinly sliced

1 1/2 tablespoons coarsely chopped fresh rosemary leaves

Good olive oil

Chutney, for serving