Preheat oven to 400°F. Line a baking sheet with foil. Place pork in a large resealable plastic bag.
In a food processor add preserves, orange juice, ponzu, peanut butter, vinegar, coriander and ginger; process until smooth. Pour mixture into bag. Seal bag; refrigerate 20 minutes, turning bag once after 10 minutes.
Remove pork from bag; reserve marinade. Place pork on a roasting rack set in a shallow roasting pan, and pat dry with paper towels. Roast pork 20 to 22 minutes or until an instant-read thermometer registers 145°F (for medium-rare). Transfer pork to a platter; tent loosely with foil. Let pork stand 10 minutes before slicing into thin slices.
Meanwhile, for the sauce, in a small saucepan bring marinade to boiling over medium-high heat. Reduce to a simmer; cook and stir 5 to 7 minutes or until sauce thickens to desired consistency. If desired, sprinkle cilantro evenly over pork, and serve with sauce.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.