Grilled Garlic Lime Pork Tenderloin

Ingredients:

For marinade:
6 large garlic cloves, chopped
2 Tbsp. soy sauce
2 Tbsp. grated fresh ginger root
2tsp. Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
cayenne to taste
4 pork tenderloins (about 3/4 of a pound each), trimmed
Accompaniment: jalapeno onion marmalade

For marmalade:

1-1/4 pound red or yellow onions, chopped fine
3 Tbsp. olive oil
3 fresh jalapeno chiles, seeded and minced
2 Tbsp. honey or sugar
3-4 Tbsp. red wine vinegar
1/4 cup water

Instructions:

To make marinade:

In a blender or small food processor blend the marinade ingredients, adding salt and pepper to taste. In a large resealable plastic bag combine the pork with the marinade. Seal the bag, pressing out excess air, and put in a shallow baking dish. Marinate the pork and chill, turning it occasionally, at least 1 day or up to 2 days.

Prepare the grill:

Let the pork stand at room temperature for about 30 minutes before grilling. Remove the pork from the marinade, letting any excess marinade drip off, and grill on an oiled rack set 5-6″ over the glowing coals. Turn every 5 minutes, until a meat thermometer inserted in to the thickest part of the meat reads 160F, about 15 to 20 minutes. Transfer the meat to a cutting board and let stand 5 minutes before slicing. Serve the pork with the jalapeno-onion marmalade.

To make jalapeno-onion marmalade:

In a large heavy skillet cook the onions in oil over moderate heat; salt and pepper to taste while stirring until the onions have softened. Add the jalapenos and cook for about 1 minute, stirring frequently. Add the honey or sugar, and cook, stirring for about 1 minute. Add the vinegar and simmer, stirring, until almost all the liquid has evaporated. Add the water and continue to simmer, stirring, until the mixture slightly thickens and the onions are very tender, about 10 minutes. Season the marmalade with salt and pepper. Marmalade may be made 2 days ahead of time. Chill the marmalade, covered and reheat before serving.

Serves 6.