GRILLED PORK TENDERLOIN with JALAPENO-ONION MARMALADE

It is barbeque season! This recipe is easy and delicious.  Pork tenderloin grills up quickly. You can never have too many pork tenderloin recipes.

INGREDIENTS:

2 pork tenderloins, 1 pound each

MARINADE:
5 garlic cloves
2 tablespoons soya sauce
a knob of fresh ginger equaling about 2 tablespoons  
2 teaspoons Dijon mustard
1/4 cup of fresh lime juice
4 tablespoons of extra virgin olive oil
pinch of cayenne


JALAPENO-ONION MARMALADE:
4 cups of chopped onions, about 4 medium sized onions
3 tablespoons of extra virgin olive oil
1 large jalapeno, seeded and finely chopped (if you like the heat, do not seed)
2 tablespoons of honey
3 tablespoons of red wine vinager
1/4 cup of water
salt and pepper to taste 

METHOD:

In a mini food processor, add all the marinade ingredients. Process to a smooth paste. Pour over the pork tenderloin and refrigerate for at least 6 hours.  Best if you marinade for 24 hours.

TO GRILL:

Let the meat sit out at room temperature for about 30 minutes.  Meanwhile warm up the grill to a medium heat.  Remove pork from marinade, letting excess drip off. Salt to taste. Grill on oiled rack until meat thermometer registers 160 F.   This will take about 25 minutes. While grilling rotate the loins on all 4 sides.

Let meat rest, loosely covered with foil for 15 minutes before slicing.

Serve with the jalapeno-onion marmalade and any juices.

TO PREPARE JALAPENO-ONION MARMALADE:
 
In a skillet, on medium heat, warm up oil, then add onions and salt.  Stir occasionally and cook for 10 minutes. Add jalapenos and cook for an additional minute. Add honey and cook again for another minute.
Lastly add the water and vinager and let mixture simmer on low heat until all the liquid has evaporated and onions are very tender. This will take about 10 more minutes. Season with salt and pepper.  Serve this marmalade warm.

TIPS:

1. Always let meat come to room temperature before grilling. This ensures a more tender and juicy meat and shortens the cooking time.
2. I always use an instant meat thermometer when grilling to ensure that I consistently cook meat to my liking.
3. The heat in the jalapeno is in the ribbing and seeds. 
4. Adding salt to the onions at the same time that you add them to the pan, helps to draw out the liquid from the onions, allowing you to cook them longer without burning.