Grilled Pork Escabeche
- 1/2 C. red wine vinegar or other vinegar
- 1 C. red wine
- 2 bay leaves
- 5 sprigs thyme, or 1 tsp. dried thyme
- 5 sprigs marjoram or oregano, or 1 tsp. dried marjoram or 1/2 tsp. dried oregano
- 1 dried or fresh chili (optional)
- 1 large onion, white or red, cut in half and then half-moons
- 3 cloves garlic, peeled and lightly crushed
- 1 Tbs. sugar
- Salt and pepper
- 2 pork tenderloins, 1 1/2 to 2 lb.
Heat a charcoal or gas grill (or preheat broiler) until fire is moderately hot. Meanwhile, combine all ingredients except pork (including a pinch of salt and at least 1/2 tsp. pepper) in a medium saucepan with 1 C. of water. Bring to a boil. Reduce heat to medium-low, and simmer about 5 minutes, until onion softens. Pour into a deep platter large enough for pork.
Sprinkle pork liberally with salt and pepper, and brown on all sides until nearly cooked through (150 degrees on an instant-read thermometer inserted into meat), about 10-15 minutes. Remove pork, let cool a few minutes, then place in marinade. If time allows, marinate for a couple of hours (or overnight, refrigerated). Slice, and serve at room temperature, spooning marinade (with onion) over each slice. To serve more quickly, marinate at least 10 minutes, then cut pork into 1-inch slices, and marinate for 15 minutes before serving.