recipe from Fresh with Anna Olson

2/3 cup packed light brown sugar

3 cloves garlic, minced

1 tbsp. grated orange zest

3 tbsp. paprika

1 tbsp. sesame seeds

1 tbsp. ground ginger

1 tbsp. ground coriander

2 tsp. fine sea salt

2 tsp. black pepper

1 tsp. cream of tartar

3 pork tenderloins, cleaned of excessive connective tissue

For the dry glaze, stir together the brown sugar, garlic and orange zest to blend. In a separate bowl, stir together remaining ingredients and add them to the brown sugar mixture. Set the glaze aside until ready to use.

Preheat the grill to medium and clean it well. Rub the tenderloins completely with the dry glaze and immediately place on the grill.

Grill, uncovered, for about 8 minutes on each side, rotating half way through grilling each side. Cook until internal temperature reaches 155 degrees. Let the pork sit for a few minutes before slicing to serve.

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