Grilled Asian Pork Tenderloin

So, yesterday was probably the last warm day of the season, so I decided to use my grill one last time before covering it up until next May. (I'm definitely a fair weather griller). So I made this Asian inspired pork tenderloin.
Here's what you need: (I forgot the brown sugar in the pic).

Ingredient list:
1/4 cup Soy Sauce (low salt is fine)
1/4 cup rice wine vinegar
2 tsp hot chili sauce
3 garlic cloves, minced
4 green onions, sliced
Fresh Ginger, 1 inch cube, peeled and minced finely . (Ginger tip: Fresh ginger root seems to go bad before you can use the whole thing. I put the ginger in a ziplock bag and store it in the freezer. When you want some, just pull it out and cut off a hunk. Throw the rest back in the freezer).
2 Tbls brown sugar
1 orange, zested
Juice from 1 orange
1 Pork Tenderloin, all visible fat and silverskin removed with a sharp knife.

2 Tbls Coriander seed, toasted in a skillet and ground up in a spice grinder. (I bought a coffee grinder that I use only for spices. Don't grind coffee and spices in the same grinder. Your spices will taste like coffee, and you coffee will taste like spices).
Instructions:
1. Combine soy sauce, vinegar,hot chili sauce, garlic, 2 green onions, ginger, orange zest, juice from orange, and pork in a gallon size ziplock bag. Marinate for about 2 hours.
Here's how to zest an orange: Using a microplane, grate off the outer layer of rind, just until you get to the white part. All of the essential oils are in the outer layer of the peel. If you grate in the white part, it will be bitter.

Once you have zested the orange, most of the zest will be stuck in the microplane. I use a mushroom brush to get it out.

I use this juicer thingy to juice citrus without seeds falling in. I just love this darn thing.

Now, let this marinate for about 2 hours. Usually I brine my pork, but this marinade produces the same sort of  moist result, due to the salt from the soy sauce and the brown sugar.

After the pork is done marinating, take it out of the bag and dry it off with paper towels. It will catch on fire if the marinade is still on. Once dry, rub it all over with the ground coriander.

Toast up the coriander in a dry skillet until fragrant. You've got to stick your nose in there!

Turn one side of the grill on high. Take a paper towel dipped in vegetable oil, and with long tongs, oil the grates. You could spray it with No stick, if you want to burn off your eyebrows.

    

 Place the pork on the hot grates, and brown on all sides, turning meat with tongs.Once browned all over, move to cool side of the grill and close the lid. Cook for about 10 minutes. Remove from the grill when a meat thermometer inserted right into the center of the pork reads 138 degrees (F). I know, I know, many sources state that pork must be cooked to 160 degrees to kill off any trichonosis. Due to modern methods of meat processing, this is simply not necessary, and will only make your meat dry and tough. So, place the tenderloin on a cutting board, cover it up with foil, and let it rest for 10 minutes. The meat will continue to cook while resting, adding about another 10 degrees to the internal temp..Resting allows the juices in the meat to redistribute. If you slice meat without resting it, most of the juices will run out onto the cutting board.
Slice on the diagonal into about 1 inch pieces. Pork should be moist and pink on the inside. Sprinkle with remaining green onions.
I made a mistake with this recipe. Yep. Happens.I decided to boil down the remaining marinade to serve over the top. All that did was concentrate the sauce into a salty mess. Don't go there. Maybe a little warmed Hoisin sauce instead ???HMM.
I forgot to take a picture of the finished product. Sorry.  So here's a picture of Spencer, freak Boston, instead.