2 tsp (10 mL) cornstarch
2 tbsp (25 mL) finely chopped fresh coriander
2 pork tenderloins
1 green_onion, finely chopped.
1/4 cup (50 mL) tomato_paste
3 cloves garlic, minced
1-1/2 tsp (7 mL) granulated_sugar
1/2 tsp (2 mL) Worcestershire_sauce
1/2 cup (125 mL) orange juice
2 tbsp (25 mL) grainy mustard
4 tsp (20 mL) chili_powder
1 tsp (5 mL) each ground cumin and coriander
1/4 tsp (1 mL) salt
Marinade: In bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire sauce and salt. Add pork, looking at coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for about One day.)
Remove pork from marinade, letting excess drip back into bowl. Pour marinade into small saucepan; reserve.
Place pork on greased grill over medium heat; close lid and grill, turning Thrice, until browned and merely a hint of pink remains inside, about Twenty or so minutes.
Meanwhile, bring reserved marinade and 3/4 cup (175 mL) water to boil over high temperature; reduce heat and simmer until reduced to 1 cup (250 mL), 7 minutes.
In normal size 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 mean Ten minutes before slicing across the grain. Sprinkle with onion and coriander. Serve with sauce.