GRILLED ESCABECHE WITH PORK

Grilled Escabeche with Pork image

Yield makes 4 servings

Number Of Ingredients 11

1/2 cup red wine or other vinegar
1 cup red wine
2 bay leaves
5 fresh thyme sprigs or 1 teaspoon dried
5 fresh marjoram or oregano sprigs or 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano
1 small dried or fresh chile, optional
1 large onion, white or red, cut in half and sliced into half-moons
3 garlic cloves, peeled and lightly crushed
1 tablespoon sugar
Salt and black pepper to taste
2 pork tenderloins, 1 1/2 to 2 pounds total

Steps:

Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. As it is heating, combine all the ingredients except the pork (including a pinch of salt and a liberal grinding of pepper, at least 1/2 teaspoon) in a medium saucepan with 1 cup water. Bring to a boil, reduce the heat to medium-low, and simmer for about 5 minutes, or until the onion has softened just a bit. Pour into a deep platter large enough to accommodate the pork.
Sprinkle the pork liberally with salt and pepper and brown it on all sides until it is nearly cooked through (an instant-read thermometer inserted into the meat should read 150°F), 10 to 15 minutes. Remove the pork, let it rest for a few minutes to cool, then put it on the platter with the marinade.
If you are eager to eat, wait 10 minutes or so, then slice the pork about 1 inch thick and put it back in the marinade; wait another 15 minutes or so before eating. If you have time, let the pork sit in the marinade, whole, for a couple of hours (or overnight, refrigerated) before slicing and serving at room temperature, spooning a bit of the marinade (including some onion) over each slice.