Grilled Garlic Lime Pork Tenderloin

By Heritage330

Ingredients

• 6 large garlic cloves, chopped
• 2 tablespoons soy sauce
• 2 tablespoons grated fresh gingerroot
• 2 teaspoons Dijon mustard
• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• cayenne to taste
• 4 pork tenderloins (about 3/4 pound each), trimmed
• Accompaniment: jalapeño onion marmalade
• 1 1/4 pounds red or yellow onions, chopped fine (about 4 cups)
• 3 tablespoons olive oil
• 2 fresh jalapeño chilies, seeded and minced (wear rubber gloves)
• 2 tablespoons honey or sugar
• 3 to 4 tablespoons red-wine vinegar
• 1/4 cup water

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preparation

To make marinade:

In a blender or small food processor blend marinade ingredients with salt and pepper to taste.

In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish.
Marinate pork, chilled, turning occasionally, at least 1 day and up
to 2 days.

Prepare grill.

Let pork stand at room temperature about 30 minutes before
grilling. Remove pork from marinade, letting excess drip off, and
grill on an oiled rack set 5 to 6 inches over glowing coals,
turning every 5 minutes, until a meat thermometer registers
160°F., 15 to 20 minutes.

Transfer meat to a cutting board and let stand 5 minutes before slicing.

Serve pork with onion marmalade.

To make the jalapeno onion marmelade:

In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add
jalapeños and cook, stirring, 1 minute. Add honey or
sugar and cook, stirring, 1 minute. Add vinegar and simmer,
stirring, until almost all liquid is evaporated. Add water and
simmer, stirring, until mixture is slightly thickened and onions
are very tender, about 10 minutes. Season marmalade with salt and
pepper. Marmalade may be made 2 days ahead and chilled, covered.
Reheat marmalade before serving.

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