Orange Glazed Pork

• 8 ounces pork tenderloin
• 1/2 teaspoon ground coriander
• 1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried
• 1/2 teaspoon ground ginger
• 1/4 cup orange juice concentrate
• Freshly ground black pepper to taste

1. If using broiler, turn it on and cover broiler pan with aluminum foil.
2. Wash and dry pork, and cut into four equal pieces.
3. In a bowl just large enough to hold the pork, combine the coriander, rosemary, ginger and orange juice, and season with pepper.
4. Add the pork, and turn to coat well on all sides.
5. If using stove-top grill, prepare.
6. Broil or grill pork until brown on all sides, basting with marinade, for 10 to 12 minutes, until just pink inside.

pork tenderloin, ground coriander, fresh rosemary, ground ginger, orange juice concentrate, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/942 (may not work)