BBQ Pork Tenderloin

Ingredients

2-3 pork tenderloins  

2 tsp (10 mL) cornstarch  

1 green_onion, finely chopped   

1 tsp salt 

Marinade: 1/2 cup (125 mL) orange juice  

1/4 cup (50 mL) tomato paste  

2 tbsp (25 mL) grainy mustard  

3 cloves garlic, minced 

4 tsp (20 mL) chili_powder 

1-1/2 tsp (7 mL) sugar  

1 tsp (5 mL) each ground cumin and coriander  

1/2 tsp (2 mL) Worcestershire sauce  

1/4 tsp (1 mL) salt

Preparation:

Marinade: In bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire sauce and salt. Add pork, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Remove pork from marinade, letting excess drip back into bowl. Pour marinade into small saucepan; set aside.

Place pork on greased grill over medium heat; close lid and grill, turning 3 times, until browned and just a hint of pink remains inside, about 20 minutes.

Meanwhile, bring reserved marinade and 3/4 cup (175 mL) water to boil over high heat; reduce heat and simmer until reduced to 1 cup (250 mL), 7 minutes.

In small bowl, whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into marinade. Simmer until thickened and glossy, about 1 minute. Keep warm.

Transfer pork to cutting board and tent with foil; let stand for 10 minutes before slicing across the grain. Sprinkle with onion and coriander. Serve with sauce.