4 pork tenderloins (about 3/4 pound
each), trimmed
Accompaniment:
jalapeño onion marmalade

For the marmalade:
1 1/4 pounds red or yellow onions,
chopped fine (about 4 cups)
3 tablespoons olive oil
2 fresh jalapeño chilies, seeded and minced
(wear rubber gloves)
2 tablespoons honey or sugar
3 to 4 tablespoons red-wine vinegar
1/4 cup water

To make marinade: In a blender or small food processor blend
marinade ingredients with salt and pepper to taste.
In a large sealable plastic bag combine pork with marinade. Seal bag,
pressing out excess air, and put in a shallow baking dish. Marinate
pork, chilled, turning occasionally, at least 1 day and up to 2 days.
Prepare grill. Let pork stand at room temperature about 30 minutes
before grilling.
Remove pork from marinade, letting excess drip off, and grill on an
oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes,
until a meat thermometer registers 160 degrees F., 15 to 20 minutes.
Transfer meat to a cutting board and let stand 5 minutes before slicing.
Serve pork with onion marmalade.

To make the jalapeño onion marmalade: In a large heavy skillet
cook onions in oil with salt and pepper to taste over moderate heat,
stirring, until softened. Add jalapeños and cook, stirring, 1 minute.
Add honey or sugar and cook, stirring, 1 minute. Add vinegar and
simmer, stirring, until almost all liquid is evaporated. Add water and
simmer, stirring, until mixture is slightly thickened and onions are very
tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving. Serves 6.

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