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 bag (about 2 quart size). In small bowl, mix coconut milk, 3 Tbs soy sauce, garlic, 1 tsp coriander, white pepper, and chile paste; pour over meat. Seal bag and rotate to coat meat with sauce; chill 3 to 6 hours. Turn meat over several times.

Life meat form marinade and drain briefly; discard marinade. Place meat on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. 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 tbs soy sauce, remaining 1/4 tsp coriander, cayenne, and sugar. Heat in a microwave oven on full power (100 percent) 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.

Formatted by Pegg Seevers 4/14/94