Tame thai tenderloin

1. Rinse meat and pat dry. Trim fat and silvery membrane from tenderloins.
2. Foldi under thin ends of tenderloins to make each piece evenly thick; tie to secure.
3. Put meat in a zip-lock bag (about 2 quart size).
4. In small bowl, mix coconut milk, 3 tbs soy sauce, garlic, 1 tsp coriander, white pepper, and chile paste; pour over meat.
5. Seal bag and rotate to coat meat with sauce; chill 3 to 6 hours.
6. Turn meat over several times.
7. Life meat form marinade and drain briefly; discard marinade.
8. Place meat on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
9. 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.
10. In a small microwave-safe bowl, combine lemon juice, remaining 1 tbs soy sauce, remaining ¼ tsp coriander, cayenne, and sugar.
11. Heat in a microwave oven on full power (100 percent) until mixture is hot, about 30 seconds.
12. Cut meat across the grain into thin, slanting slices.
13. Spoon sauce onto meat to taste.
14. Makes 4 servings.