Grilled Pork Escabeche
1/2 C. red wine vinegar or other vinegar
1 C. red wine
2 bay leaves
5 sprigs thyme, or 1 teaspoon dried thyme
5 sprigs marjoram or oregano, or 1 teaspoon dried marjoram or 1/2 t. dried oregano
1 dried or fresh chili, optional
1 large onion, white or red, cut in half and sliced into half-moons
3 cloves garlic, peeled and lightly crushed
1 T. sugar
Salt and pepper
2 pork tenderloins, 1 1/2 to 2 lbs.
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 one-half teaspoon pepper) in a medium saucepan with one cup of water. Bring to a boil. Reduce heat to medium-low, and simmer about five 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° F. on an instant-read thermometer inserted into meat), about 10 to 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 one-inch slices, and marinate for 15 minutes before serving.