Photo: Dmitry Bayrak / dbstudio Cooking time: 20 minutes + time for marinating. Caloric value: 454 kcal per 1 serving. For 4 servings: 4 pork tenderloin (about 300 g each), 1 onion, 2 cloves of garlic, 1 tsp. lemon peel, 1 tsp. lemon juice, a pinch of ground cumin, coriander and turmeric, 1 tbsp. l vegetable oil, 1 tbsp. l apricot jam, 1 tbsp. l apple cider vinegar, 1 tsp. crushed fresh ginger, 1 tsp. starch, salt, pepper. Cut off the film from the thick edge of the meat. Onions and one clove of garlic three grated. Add lemon zest, juice, spices, vegetable oil and coat the resulting gruel with pork tenderloin. Close and leave overnight in the refrigerator. Fry the tenderloin on the grill from all sides for 8–10 minutes, coat it with glaze and bring it to readiness. Making the glaze. Heat the sauce in the saucepan with vinegar and half a glass of water. Add ginger, the remaining garlic and cook for five minutes. Pour diluted starch in a little water. Salt, pepper. Steamed meat cooked on coals, can get tough. It is better to choose chilled tenderloin.