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1
Position a rack closest to the broiler and preheat to high.
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2
Combine the coriander, garlic powder, and ginger.
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3
Brush the tenderloins with the oil and rub all over with spices.
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4
Season with salt and pepper, to taste.
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5
Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side.
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6
(An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.)
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7
Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl.
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8
Set about half the sauce aside.
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9
Generously brush the tenderloins all over with the remaining sauce.
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10
Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes.
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11
Set meat aside for 5 minutes to rest before slicing.
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12
Serve with reserved sauce for drizzling over the meat.
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13
Cook's Note: Be sure to remove the silver skin before cooking the tenderloin; otherwise, the meat will curl.
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14
1.
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15
Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin.
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16
Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
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17
2.
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18
Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin.
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19
Slice to separate.
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20
3.
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21
Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed.
