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  • • 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



Step 1

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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