Tamarind-Basil Grilled Pork Tenderloin with Mahogany Glazed Onions
- Generous 1/4 cup tamarind concentrate
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1-inch piece fresh ginger, peeled and cut into chunks
- 1/2 teaspoon Tabasco sauce (or to taste)
- 3 large cloves garlic
- 3 tablespoons vegetable oil, or extra-virgin olive oil
- 1/3 tight-packed cup fresh basil leaves
- 1-1/4 to 1-1/2 pounds pork tenderloin, cut into 1-inch thick rounds
- 2 large onions, cut into 1/2-inch thick rings
- 1/4 cup basil leaves (for garnish)
1. In a food processor or blender, puree together the tamarind, soy sauce, sugar, ginger, Tabasco, garlic, and oil. When almost smooth, drop in the basil leaves to coarsely chop them.
2. Have the tenderloin and onion rings in a large, shallow container. Pour the tamarind marinade over them, turning pieces so they are thoroughly moistened. Tightly cover the container and refrigerate 4 to 24 hours.
3. Heat a gas grill, or burn down wood charcoal until it is covered with gray ash. Brush grill rack with oil. Drain the pork and onion rings, patting them dry. Reserve the marinade.
4. Set the pork and onions over hottest part of grill for 1 minute per side, or until lightly browned. Brush with the marinade, and then move the pieces to medium heat part of the grill. Cook another 3 minutes per side, or until an instant reading thermometer inserted in the center of the pork reads 150 degrees F. With tongs, remove the pork to a serving platter to rest.
5. Continue grilling the onions until they are nearly tender when pierced then remove them to the serving platter. Tuck the onions around the pork and sprinkle everything with the basil leaf garnish. Serve warm.