Grilled Pork Tenderloin and Apricots with Honey Glaze

 

A mortar and pestle make easy work of crushing whole spices and peppercorns, but you can also use the bottom of a skillet or even the flat side of a chef’s knife, pressing down firmly and working on a cutting board. Choose apricots that are ripe but still firm so they can hold up under the heat of the grill; brush the apricots and pork with the glaze as soon as they come off the heat. The glaze also tastes great on other grilled meats.

 

Ingredients :

 

• 1 teaspoon coriander seeds
• ½ teaspoon whole black peppercorns
• 1 piece (2 inches) fresh ginger, peeled and thinly sliced
• ¾ cup honey
• 2 tablespoons apple-cider vinegar
• Coarse salt and freshly ground pepper
• 2 pork tenderloins (about 1¼ pounds)
• 3 tablespoons neutral-tasting oil, such as canola or safflower
• 8 scallions
• 6 medium-ripe apricots (about 1 pound), halved and pitted

 

Method :

 

1. Coarsely crush coriander seeds and peppercorns. Toast in a small saucepan over medium heat until fragrant, shaking pan occasionally, 1 to 2 minutes. Add ginger, honey, vinegar, and ¼ teaspoon salt; cook, stirring occasionally, until bubbling rapidly, about 5 minutes. Remove from heat and let stand 15 minutes; strain into a small dish.
2. Heat a grill (or grill pan) to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 to 3 seconds). Sprinkle pork on all sides with ½ teaspoon salt, and season with ground pepper; brush with 1 tablespoon oil. Cook until browned, about 3 minutes per side. Move pork to indirect heat (or reduce heat to low if using a grill pan) and cook until an instant-read thermometer inserted in middle reaches 138°F, 10 to 12 minutes. Transfer to a cutting board; spoon 2 to 3 tablespoons of glaze over pork. Let rest 10 minutes before slicing.
3. Meanwhile, grill scallions until lightly charred and tender, about 3 minutes. Brush apricots with remaining 2 tablespoons oil. Cook, cut side down, until apricots are marked by the grill and release easily from the grates, about 3 minutes. Flip and cook until bubbling around the edges, skins pull away, and apricots are tender when pressed, about 2 minutes more. Dividing evenly, transfer to four serving plates, and drizzle glaze over each apricot half. Serve warm with pork and scallions.

 

per serving: 491 calories; 3.1 g saturated fat; 11.4 g unsaturated fat; 92 mg cholesterol; 61 g carbohydrates; 31.3 g protein; 537 mg sodium; 2.2 g fiber