Grilled Pork Tenderloin and Apricots with Honey Glaze

• 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

1. Coarsely crush coriander seeds and peppercorns.
2. Toast in a small saucepan over medium heat until fragrant, shaking pan occasionally, 1 to 2 minutes.
3. Add ginger, honey, vinegar, and 1/4 teaspoon salt; cook, stirring occasionally, until bubbling rapidly, about 5 minutes.
4. Remove from heat and let stand 15 minutes; strain into a small dish.
5. 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).
6. Sprinkle pork on all sides with 1/2 teaspoon salt, and season with ground pepper; brush with 1 tablespoon oil.
7. Cook until browned, about 3 minutes per side.
8. Move pork to indirect heat (or reduce heat to low if using a grill pan) and cook until an instantread thermometer inserted in middle reaches 138F, 10 to 12 minutes.
9. Transfer to a cutting board; spoon 2 to 3 tablespoons of glaze over pork.
10. Let rest 10 minutes before slicing.
11. Meanwhile, grill scallions until lightly charred and tender, about 3 minutes.
12. Brush apricots with remaining 2 tablespoons oil.
13. Cook, cut side down, until apricots are marked by the grill and release easily from the grates, about 3 minutes.
14. Flip and cook until bubbling around the edges, skins pull away, and apricots are tender when pressed, about 2 minutes more.
15. Dividing evenly, transfer to four serving plates, and drizzle glaze over each apricot half.
16. Serve warm with pork and scallions.
17. (Per Serving)
18. Calories: 491
19. Saturated Fat: 3.1g
20. Unsaturated Fat: 11.4g
21. Cholesterol: 92mg
22. Carbohydrates: 61g
23. Protein: 31.3g
24. Sodium: 537mg
25. Fiber: 2.2g

coriander seeds, whole black peppercorns, fresh ginger, honey, applecider vinegar, salt, pork, neutraltasting oil, scallions

Taken from www.epicurious.com/recipes/food/views/grilled-pork-tenderloin-and-apricots-with-honey-glaze-394073 (may not work)