Ingredients
- 3/4 cup soy sauce
- 1/2 cup rice wine vinegar
- 1 tablespoon hot chili sauce (recommended: sambal oelek)
- 1 (1-inch) piece ginger, finely chopped
- 3 garlic cloves, smashed and finely chopped
- 1 scallion, both green and white parts, thinly sliced
- 1 orange, zested
- 4 pork tenderloins
- 2 tablespoons coriander seeds, toasted and ground
Directions
In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
Preheat the grill to medium-high heat.
Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
Pork- the other white meat!
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By saf2127_11951009
Fort Worth, 83
on June 10, 2013
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This recipe made a great pork tenderloin. It was my first time using coriander, and I loved the citrusy flavor - it complemented the orange zest really nicely. My only complaint is that the glaze was too salty. I had to use it very sparingly, whereas I wish I could have used more to get some more spicy chili flavor on the pork. Next time, I may try low-sodium soy sauce, or cut the marinade with some water.
By S-Park
Dallas, TX
on February 10, 2013
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The tenderloin was delicious but the sauce was too salty to use and was thrown out. I liked the tenderloin enough to try this again with low sodium soy sauce. Should that alteration work, then great; otherwise, it would seem like a waste of ingredients to do again.
By ariesman864_7810601
Mechanicsburg, PA
on December 19, 2012
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Anne is the deal! Salt haters, adjust to make yourself happy! I use low sodium products in all of my cooking. The flavor profile for this pork tenderloin is amazing! It was great to use the marinade as a sauce as well. I want more new shows from Anne!
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