Grilled Garlic Lime Pork Tenderloin with Jalapeño Onion Marmalade

 

 

 From Gourmet Magazine, September 1995, one of my favorite recipes for entertaining.  The Jalapeno Onion Marmalade can be made up to two days ahead, refrigerated, then gently reheated.  The pork needs to marinate for at least one day before grilling.  So you can see that this leaves very little work to do on the day you are serving this dish.

 

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Serves 6-8

 

 

 

6 large garlic cloves, chopped

2 tablespoons soy sauce

2 tablespoons grated fresh ginger root

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

 

 

1 1/4 pounds red onions, chopped fine (about 4 cups)

3 tablespoons olive oil

2 fresh jalapeno chilies, seeded and minced

2 tablespoons honey or sugar

3-4 tablespoons red wine vinegar

1/4 cup water

 

 

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 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 turning every 5 minutes until a meat thermometer registers 150-160.  (15-20 minutes)

Transfer to a cutting board and let rest 5-10 minutes before slicing.

Serve with onion marmalade.

 

 

In a large heavy skillet, cook onions in oil with salt and pepper to taste over moderate heat, stirring until softened.

 

Add jalapenos and cook, stirring one minute,  Add honey or sugar and cook, stirring one 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, (the recipe says about 10 minutes but I find that it takes quite a bit longer to get them very tender, about 25 minutes, and I tend to need to add a bit more water as the marmalade cooks down.)  Season with salt and pepper.

 

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