Put carrots into pan with 3 cups water. Bring to a boil; reduce heat to low. Cover and cook until carrots are very tender. Drain, reserving cooking liquid. Transfer carrots to food processor and puree until smooth. Add cream and ginger and process to blend. If serving immediately, return to pan and add cooking liquid to form consistency of thick sauce. Season to taste. (Can be prepared one day ahead. Cover and refrigerate - reheat prior to serving.)
Coarsely grind coriander seeds in spice grinder or blender. Sprinkle pork tenderloins with salt and pepper. Press coriander onto pork, coating completely. Heat 1 TBS oil in each of 2 large skillets over medium-high heat. Add pork tenderloins to skillet. Brown on all sides and cook until thermometer inserted into center registers 165° or desired doneness (about 25 minutes).
Transfer pork to cutting board. Let rest 5 minutes. Cut pork into 1 inch thick slices. Spoon sauce onto plate and top with pork. 6 servings
Note: This recipe is from Bon Appétit, February 2000.