A mortar and pestle make easy work of crushing whole spices and peppercorns, but you can also use the bottom of a skillet or even the flat side of a chef ’s knife, pressing down firmly and working on a cutting board. Choose apricots that are ripe but still firm so they can hold up under the heat of the grill; brush the apricots and pork with the glaze as soon as they come off the heat. The glaze also tastes great on other grilled meats.

　　

Ingredients

serves 4

　　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

　　

Step 1

Coarsely crush coriander seeds and peppercorns. Toast in a small saucepan over medium heat until fragrant, shaking pan occasionally, 1 to 2 minutes. Add ginger, honey, vinegar, and 1/4 teaspoon salt; cook, stirring occasionally, until bubbling rapidly, about 5 minutes. Remove from heat and let stand 15 minutes; strain into a small dish.

　　

Step 2

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). Sprinkle pork on all sides with 1/2 teaspoon salt, and season with ground pepper; brush with 1 tablespoon oil. Cook until browned, about 3 minutes per side. 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 138°F, 10 to 12 minutes. Transfer to a cutting board; spoon 2 to 3 tablespoons of glaze over pork. Let rest 10 minutes before slicing.

　　

Step 3

Meanwhile, grill scallions until lightly charred and tender, about 3 minutes. Brush apricots with remaining 2 tablespoons oil. Cook, cut side down, until apricots are marked by the grill and release easily from the grates, about 3 minutes. Flip and cook until bubbling around the edges, skins pull away, and apricots are tender when pressed, about 2 minutes more. Dividing evenly, transfer to four serving plates, and drizzle glaze over each apricot half. Serve warm with pork and scallions.

　　

NUTRITION INFORMATION

Step 4

(Per Serving)

　　

Step 5

Calories: 491

　　

Step 6

Saturated Fat: 3.1g

　　

Step 7

Unsaturated Fat: 11.4g

　　

Step 8

Cholesterol: 92mg

　　

Step 9

Carbohydrates: 61g

　　

Step 10

Protein: 31.3g

　　

Step 11

Sodium: 537mg

　　

Step 12

Fiber: 2.2g

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