*  Exported from  MasterCook  *
         Grilled Garlic and Lime Pork Tenderloin w/Onion Marmalade
 Recipe By     : FoodLines Home Page
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dishes                      Onions
                 Pork                             Pork - Tenderloin
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Onion Marmalade: (makes 2 cups)
    1 1/4  lb            red or yellow onions -- (4 cups)  finely
                         salt and pepper to taste
    3      tbsp          olive oil
    2      tbsp          honey or sugar
    3      tbsp          red wine vinegar -- (3 to 4)
      1/4  cup           water
    6      large cloves  garlic -- chopped
    2      tbsp          soy sauce
    2      tbsp          fresh ginger root -- grated
    2      tsp           Dijon mustard
      1/3  cup           fresh lime juice
      1/2  cup           olive oil
                         cayenne pepper to taste
                         salt and pepper to taste
    4                    pork tenderloins (3/4 lb each) -- trimmed
 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
 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. 
 Per serving: Total Energy: 607 kcal, 2539 kJ;
 Protein: 67.0 gm; Carbohydrate: 21.5 gm; Fat:
 27.5 gm (41% calories from fat)
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