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Old 17-07-2005, 12:11 AM
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For the marinade:
6 large garlic cloves, chopped
2 tablespoons soy sauce (low sodium or regular)
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

For the marmelade:
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

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.

Serves 6.

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