Grilled Garlic and Lime Pork Tenderloin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Onion Marmalade (Makes 2 Cups)
4 cups onions red or yellow, finely chopped
Salt and black pepper to taste
3 tablespoons olive oil
2 tablespoons honey or sugar
3-4 tablespoons red wine vinegar
1/4 cup water
Marinade:
6 cloves garlic, chopped
2 tablespoons soy sauce
2 tablespoons fresh ginger, grated
2 teaspoons Dijon mustard
1/3 cup lime juice, fresh
1/2 cup olive oil
Cayenne pepper to taste
Salt and black pepper to taste
5 pounds pork tenderloin, four about (3/4 lb each), trimmed
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Directions: |
Directions:Onion Marmalade:
In a pan, cook onions in oil with salt and pepper to taste over medium heat. Stir until onions become soft. Add honey or sugar, and cook, stirring for 1 minute. Add vinegar and simmer, stirring until all the liquid is evaporated or reduced. Add water and simmer until mixture is slightly thickened and onions are very tender (approximately 10 minutes). Season marmalade with salt and pepper. Marmalade may be made up to 2 days ahead of time and chilled. Reheat prior to serving.
Pork Tenderloin:
In a blender or food processor, blend the marinade ingredients together with salt and pepper to taste. Marinate with pork tenderloins for up to 2 days in a sealed container and place in refrigerator. When ready to cook, let pork stand at room temperature for 30 minutes. Place on grill or barbecue and turn every five minutes until cooked (about 15 to 20 minutes). Transfer meat to cutting board and let stand 5 minutes before slicing. Serves 6 to 8. |
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Personal
Notes: |
Personal
Notes: Add a bit of chopped jalapeno to the marmalade for a bit of heat!
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