Grilled Garlic Lime Pork Tenderloin
6 large garlic cloves, chopped (we don’t eat much garlic, so I use ½ tsp of garlic powder)
2 T soy sauce
2 T grated fresh gingerroot (I use 1/2 tsp ginger powder)
Finely grated lime zest from the fresh lime
2 tsp Dijon mustard
1/3 cup lime juice (1 fresh lime and then top off with bottled lime juice)
½ cup canola oil
Put ingredients in a jar, cover tightly, and shake it really well.
2 pork tenderloins – marinate in a zip lock plastic bag for 24 hours, periodically turning. Needs all the marinade time for tenderness and flavor.
Grill as you like it.
Serve with Onion Marmalade
4 Cups of red and sweet onions, chopped fine
3 T olive oil
2 fresh jalapeno chilies, seeded and minced – wear rubber gloves
2 T honey
3-4 T red-wine vinegar
¼ Cup water
Can make a day before. In 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 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 tender, about 10 minutes. Season with salt and pepper. Chill.
* (adapted from an epicurious.com recipe)