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1
Coarsely crush coriander seeds and peppercorns.
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2
Toast in a small saucepan over medium heat until fragrant, shaking pan occasionally, 1 to 2 minutes.
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3
Add ginger, honey, vinegar, and 1/4 teaspoon salt; cook, stirring occasionally, until bubbling rapidly, about 5 minutes.
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4
Remove from heat and let stand 15 minutes; strain into a small dish.
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5
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).
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6
Sprinkle pork on all sides with 1/2 teaspoon salt, and season with ground pepper; brush with 1 tablespoon oil.
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7
Cook until browned, about 3 minutes per side.
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8
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 138F, 10 to 12 minutes.
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9
Transfer to a cutting board; spoon 2 to 3 tablespoons of glaze over pork.
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10
Let rest 10 minutes before slicing.
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11
Meanwhile, grill scallions until lightly charred and tender, about 3 minutes.
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12
Brush apricots with remaining 2 tablespoons oil.
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13
Cook, cut side down, until apricots are marked by the grill and release easily from the grates, about 3 minutes.
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14
Flip and cook until bubbling around the edges, skins pull away, and apricots are tender when pressed, about 2 minutes more.
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15
Dividing evenly, transfer to four serving plates, and drizzle glaze over each apricot half.
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16
Serve warm with pork and scallions.
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17
(Per Serving)
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18
Calories: 491
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19
Saturated Fat: 3.1g
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20
Unsaturated Fat: 11.4g
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21
Cholesterol: 92mg
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22
Carbohydrates: 61g
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23
Protein: 31.3g
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24
Sodium: 537mg
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25
Fiber: 2.2g
