In a large skillet, cook the Smoked Bacon (1 pound) over medium heat, stirring occasionally, until it is crisp, about 5 minutes. Drain off all but about 2 tablespoons of bacon fat and raise the heat to medium-high.
Add the Shallot (1 cup) and cook for 1 minute, stirring occasionally.
Add the Garlic (2 tablespoon) and cook. Stir occasionally until it turns golden brown, about 3 minutes.
Add the Fresh Sage (1 tablespoon) and cook for just 10 seconds to release the fragrance. Stir in the Pure Maple Syrup (1/4 cup) and Balsamic Vinegar (1/4 cup).
Cook until half the liquid has evaporated, about 3 minutes. Remove from heat and set aside.
Preheat oven to 425 degrees F (220 degrees C).
In a small bowl, combine the Ground Fennel (2 tablespoon), Ground Coriander (1 teaspoon), Fine Sea Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Stir to mix well.
Trim any fat and sinew from the Pork Tenderloin (3). Evenly coat the tenderloins with the spice mixture.
In a 12-inch ovenproof skillet, heat the Extra-Virgin Olive Oil (2 tablespoon) over high heat. When the oil is hot but not smoking, sear the tenderloins on all sides, about 5 minutes total.
Move the skillet to the preheated oven and cook the pork until an instant-read thermometer registers 155 degrees F (78 degrees C) for medium doneness, 6-8 minutes.
Remove the skillet from the oven and transfer the tenderloins to a cutting board to rest for 3 to 5 minutes.
Meanwhile, pour off all but 1 tablespoon of the oil from the skillet. Place the skillet over high heat. Add the Fresh Baby Spinach (1 pound) and cook just until it is barely wilted, about 20 seconds. Season to taste with Sea Salt (to taste) and Freshly Ground Black Pepper (to taste). Immediately remove the spinach from the pan to halt the cooking and place it on a serving platter.
Slice the pork tenderloins across the grain on the diagonal. Arrange the slices on the platter alongside the spinach. Whisk the dressing briefly and spoon it over top of the pork. Serve warm or at room temperature. Enjoy!