Grilled Apricots & Pork Tenderloin with Honey Glaze

By Rhonda7447

Ingredients

• 1 tsp coriander seed
• 1/2 tsp black peppercorns, plus freshly ground pepper for pork
• 1 two-inch ginger, thinly sliced
• 3/4 cup honey
• 2 T cider vinegar
• 1/4 tsp sea salt, plus more for pork
• 1 pork tenderloin (1 1/4 lbs)
• 3 T olive oil
• 8 scallions
• 6 med-ripe apricots (about a lb), halved and pitted

Details

Preparation time 10mins
Cooking time 60mins
Adapted from marthastewart.com

Preparation

Step 1

1. Coarsely crush coriander seeds and peppercorns. Toast in a small saucepan over medium heat until fragrant and lightly browned, shaking pan occasionally, 1 to 2 minutes. Add ginger, honey, vinegar, and salt; cook until bubbling rapidly, about 5 minutes. Remove from heat and let stand 15 minutes; strain into small dish.
2. Preheat grill over high heat. Season pork with 1/2 tsp salt and pepper to taste. Brush with 1 T oil; grill until browned, about 3 minutes per side. Reduce heat to low (or move to indirect heat) and cook until internal temperature is 140 degrees on an instant-read thermometer, 10 to 12 minutes. Remove pork from grill; spoon 2 to 3 T of glaze over it. Let rest 10 minutes and slice before serving.
3. Meanwhile, grill scallions until lightly charred and tender, about 3 minutes. Brush apricots with remaining oil. Grill, cut side down,until they're marked by the grill and can be flipped without sticking, about 3 minutes. Flip and cook until they're bubbling around the edges, the skins are pulling away, and apricots are tender when pressed, about 2 minutes more. Transfer to plates and drizzle glaze over each apricot half. Serve warm with pork and scallions.