Instructions: Rinse meat and pat dry. Trim fat and silvery membrane from tenderloins. Fold under thin ends of tenderloins to make each piece evenly thick; tie to secure. Put meat in a zip-lock heavy plastic bag

(about 2-qt. size). In a small bowl, mix coconut milk, 3 tablespoons soy sauce, garlic, 1 teaspoon coriander, white pepper, and chili paste; pour over meat. Seal bag and rotate to coat meat with sauce; chill 3 to 6 hours. Turn meat over several times. Lift meat from marinade and drain briefly; discard marinade. Place meat on a lightly greased grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level only 4 to 5 seconds). Cook, turning often to brown evenly, until meat is no longer pink in thickest part

(cut to test), 18 to 22 minutes, or until a thermometer inserted in center of meat (not folded end), registers 155 degrees. In a small microwave-safe bowl, combine lemon juice, remaining 1 tablespoon soy sauce, remaining 1/4 teaspoon coriander, cayenne, and sugar. Heat in microwave oven on full power (100%) until mixture is hot, about 30 seconds.

Cut meat across the grain into thin, slanting slices. Spoon sauce onto meat to taste.

Makes 4 servings.

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