Grilled Pork Tenderloin and Apricots with Honey Glaze

Name: Grilled Pork Tenderloin and Apricots with Honey Glaze
Yield: serves 4
Ingredients: 1 teaspoon coriander seeds; 1/2 teaspoon whole black peppercorns; 1 piece (2 inches) fresh ginger, peeled and thinly sliced; 3/4 cup honey; 2 tablespoons apple-cider vinegar; Coarse salt and freshly ground pepper; 2 pork tenderloins (about 1 1/4 pounds); 3 tablespoons neutral-tasting oil, such as canola or safflower; 8 scallions; 6 medium-ripe apricots (about 1 pound), halved and pitted

January 26, 2012

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.

Recipe notes

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