Preheat oven to 425° and set a rack to the middle position.

Slice off enough of the tops of the whole garlic bulbs that all the cloves are partly exposed. Set the cloves on a sheet of aluminum foil and fold the sides up around them to form a loose pouch. Drizzle the cloves with 1 ½ tablespoons oil, then sprinkle with 1 teaspoon salt and the rosemary). Seal the packet, then transfer to the oven to roast directly on the rack next to the pork.

Set the tenderloins in a 9- by 13-inch baking dish. Rub them with the remaining tablespoon of olive oil. In a small bowl, stir together the coriander, pepper, and remaining 2 teaspoons of salt. Sprinkle this mixture over all sides of the tenderloins, then sprinkle them all over with the fresh thyme.

Transfer the pork to the oven and roast until a thermometer inserted into the center reads 145°, 15 to 20 minutes. Remove the pork and let it rest for 5 to 10 minutes minutes while the garlic finishes cooking (it should be golden brown and soft when ready).

To serve,  slice the pork to your desired thickness and arrange on a platter with fresh herbs and the roasted garlic. As you eat the pork, the garlic can be squeezed from its skin, forming a mild, creamy puree to be eaten as an accompaniment.