Heat the oven to 200°F.
Season the pork with salt and black pepper, and rub with the coriander.
In a frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Cook the pork until browned and still slightly pink in the center, 4 to 6 minutes on each side. Don’t wash the pan.
Place the pork on a sheet pan and transfer to the oven to keep warm.
While the pork cooks, prepare the remaining ingredients.

• Cut the endive in half.
• Peel and thinly slice the onion.
• Peel and finely chop the ginger.
• Cut the plums into ¼-inch-thick slices.
• Coarsely chop the parsley leaves.
• Zest and juice the lemon.

Into the same pan used to brown the pork, add the endive, season with salt and black pepper, and cook until tender and slightly charred, 2 to 3 minutes on each side. Remove from the pan and transfer to the oven alongside the pork.

In the same pan, warm 1 tablespoon oil until hot but not smoking. Add the onions, season with salt, and cook, stirring occasionally, until the onions begin to caramelize, 10 to 12 minutes. Add the ginger and as much Aleppo pepper as you like. Cook until just fragrant, 30 to 45 seconds.
Stir in the plums and ¼ cup white wine or water. Cook until the plums have softened and the liquid has reduced by half, 3 to 5 minutes. Remove from the heat. Stir in the parsley, lemon zest, and 1 tablespoon lemon juice. Season to taste with salt and black pepper.

Transfer the plum-onion mixture to individual plates, top with the pork and the endive halves, drizzle with the juices from the sheet pan, and serve.