Onion Marmalade: (makes 2 cups) 1 1/4 lb red or yellow onions -- (4 cups) finely

chopped salt and pepper to taste 3 tbsp olive oil

2 tbsp honey or sugar

3 tbsp red wine vinegar -- (3 to 4)

1/4 cup water

Marinade: 6 large cloves garlic -- chopped

2 tbsp soy sauce

2 tbsp fresh ginger root -- grated

2 tsp Dijon mustard

1/3 cup fresh lime juice

1/2 cup olive oil

cayenne pepper to taste salt and pepper to taste 4 pork tenderloins (3/4 lb each) -- trimmed

Onion Marmalade: In a pan, cook onions in oil with salt and pepper to taste over medium heat. Stir until onions become soft. Add honey or sugar, and cook, stirring for 1 minute. Add vinegar and simmer, stirring until all the liquid is evaporated or reduced. Add water and simmer until mixture is slightly thickened and onions are very tender (approximately 10 minutes). Season marmalade with salt and pepper. Marmalade may be made up to 2 days ahead of time and chilled. Reheat prior to serving. Pork Tenderloin: In a blender or food processor, blend the marinade ingredients together with salt and pepper to taste. Marinate with pork tenderloins for up to 2 days in a sealed container and place in refrigerator. When ready to cook, let pork stand at room temperature for 30 minutes. Place on grill or barbecue and turn every five minutes until cooked (about 15 to 20 minutes). Transfer meat to cutting board and let stand 5 minutes before slicing. Serves 6 to 8. Per serving: Total Energy: 607 kcal, 2539 kJ; Protein: 67.0 gm; Carbohydrate: 21.5 gm; Fat: 27.5 gm (41% calories from fat) http://www.globalserve.on.ca/~nsbrud/pork.html#garlicdijonporkbrochettes [FoodLines Home Page] MC formatting by bobbi744@acd.net ICQ# 12099532