Ingredients
2 pork tenderloin
2 teaspoons cornstarch
1 green onion, chopped
2 tablespoons coriander, chopped
Marinade:
1/2 cup orange juice
1/4 cup tomato paste
2 tablespoons grainy mustard
3 cloves garlic, minced
4 teaspoons chili powder
1 1/2 teaspoons granulated sugar
1 teaspoon ground cumin & coriander
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Preparation
Marinade:
In a bowl, whisk orange juice, Tomato paste, mustard, garlic, chili, sugar, cumin, coriander, Worcestershire sauce and salt together. Add pork; turn to coat, cover, chill for at least 2 hours or up to 24 hours.
Remove pork from marinade, pour marinade into sauce pan add 3/4 cup water; cook reducing to about 1 cup.
Place pork on greased grill over medium heat; close lid and grill; turning 3 times till browned; about 20 minutes.
In a small bowl, whisk cornstarch and 1 tbsp of corn starch into marinade; simmer to thick and glossy; keep warm.
Transfer pork to cutting board, cover with foil and let rest for 10 minutes. Sprinkle with onion and coriander; serve sauce on the side.
