Barbecued Pork Tenderloin

This turned out really well considering I put cilantro in instead of coriander by accident, and I really don’t like cilantro. Next time, with coriander, this will be amazing!!!

Ingredients

2 pork tenderloins

2 tsp cornstarch

1 green onion, finely chopped

2 tbsp finely chopped corriander

Marinade

1/2 cup orange juice

1/4 cup tomato paste

2 tbsp grainy mustard

3 garlic cloves, minced

4 tsp chili powder

1 1/2 tsp sugar

1 tsp ground cumin

1 tsp coriander

1/2 tsp worchestire sauce

1/4 tsp salt

Directions

Marinade: In bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire and salt. Add pork, turning to coat. Refrigerate for 2 hours or up to 24 hours. Remove pork from marinade, letting excess drip back into bowl. Pour leftover marinade into sauce pan; set aside. Cook pork on greased grill, about 20 min. Meanwhile, bring reserved marinade and 3/4 cup water to boil over high heat. Reduce heat and let simmer until reduced to one cup. In small bowl, whisk cornstarch with 1 tbsp cold water; whisk into marinade in saucepan. Simmer until thickened. Keep warm. Put some of the marinade in the saucepan over the cooked pork and sprinkle with green onion and coriander.