1 tsp. ground coriander
1 tsp. white pepper
3/4 tsp. salt
2 pork tenderloins (about 1-3/4 lbs. total), trimmed
1 jar (12 oz.) orange marmalade
3 T. white vinegar
4 tsp. soy sauce
2 cloves garlic, finely chopped
1 T. grated fresh ginger

Oil and heat grill. Soak 12 bamboo skewers in water in shallow pan 30 minutes. Meanwhile, for the rub, combine coriander, white pepper and salt in a small bowl. With a sharp knife, split each tenderloin lengthwise in half (do not cut all the way through meat). Press meat open and cover top with apiece of plastic wrap. Gently press down on wrap to flatten the meat to an even thickness. Uncover pork; cut each tenderloin crosswise into 3 equal pieces, then make three 1-1/2-inch-deep slits from one edge of each piece. Thread one skewer through top and bottom of each piece. Coat all pork pieces with spice rub. For the glaze, place marmalade in a small microwave-proof bowl; cover with plastic wrap. Microwave on High 1 minute. Stir in white vinegar, soy sauce, garlic and ginger. Remove one third of the glaze to another bowl; set aside for dipping sauce. Grill pork 4 minutes. Brush top generously with remaining glaze and grill 12 minutes more, turning and brushing meat with glaze every 4 minutes or until an instant read thermometer registers 160 degree F. Transfer one piece of pork to each of six serving plates. Serve with reserved glaze.

Yield: 6 servings
Calories: 305
Fat: 5.5g