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

Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. Preheat the grill to medium-high heat.
5. 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.
6. 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.
7. Pork- the other white meat!