2 pork tenderloins (trimmed and butterflied, see note above)
1/4 cup apricot preserves
2 cloves garlic (minced)
1/2 teaspoon ground coriander
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 tablespoons creamy peanut butter
1 lime (juiced)
1/4 cup orange juice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1 tablespoon fresh cilantro (chopped)
Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter. Place pork tenderloins in gallon sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place in refrigerator and let marinade for at least 1 hour, or up to 8 hours.
Preheat grill on high. Remove pork from marinade and bring the marinade to a boil in a small saucepan, reduce to a simmer and keep warm. Grill tenderloins on both sides until you have nice golden grill marks then turn the heat down a bit (or move to a cooler spot on the grill if using charcoal) and cook 5-10 minutes until just cooked through. Brush tenderloins with the reserved marinade (thoroughly heated). Slice and serve with fresh cilantro if desired.