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The Marinade and Pork:

8 large garlic cloves, finely minced

3 tablespoons soy sauce

2 tablespoons fresh ginger root, finely minced

1 tablespoon Dijon mustard

1/2 cup fresh lime juice

1/2 cup olive oil

Salt and freshly ground pepper to taste

4 pork tenderloins (about 3/4 pound each), trimmed

1. Combine all ingredients, except pork in a large zip lock-style plastic bag, mixing well. Add pork with marinade.Seal bag, pressing out excess air, place in a shallow dish and marinate pork for several hours at room temperature,or refrigerate at least 1 day and up to 2 days, turning occasionally.
2. Prepare the grill.
3. Remove pork from marinade, letting excess drip off.
4. Grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, for about 15 to 20 minutes or until done.
5. Transfer meat to a cutting board and let stand 5 minutes before slicing.
6. Serve with Warm Onion-Jalapeño Salsa.

Warm Onion-Jalapeño Salsa:

 

1 1/4 pounds red or white onions, chopped fine (about 4 cups)

2 tablespoons olive oil

2 fresh jalapeño chilies, seeded and minced (wear rubber gloves)

2 tablespoons brown sugar

4 tablespoons red-wine vinegar

1/4 cup water

Salt and freshly ground pepper to taste

1. In a large heavy skillet cook onions in oil, stirring, until softened. Add jalapeños and cook, stirring, 1 minute.
2. Add sugar and cook, stirring, 1 minute. Add vinegar and water and simmer, stirring occasionally, until mixture is slightly thickened.
3. Season with salt and pepper and serve.

Serves 6.