Grilled Escabeche with Pork

• 1/2 cup red wine or other vinegar
• 1 cup red wine
• 2 bay leaves
• 5 fresh thyme sprigs or 1 teaspoon dried
• 5 fresh marjoram or oregano sprigs or 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano
• 1 small dried or fresh chile, optional
• 1 large onion, white or red, cut in half and sliced into half-moons
• 3 garlic cloves, peeled and lightly crushed
• 1 tablespoon sugar
• Salt and black pepper to taste
• 2 pork tenderloins, 1 1/2 to 2 pounds total

1. Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source.
2. As it is heating, combine all the ingredients except the pork (including a pinch of salt and a liberal grinding of pepper, at least 1/2 teaspoon) in a medium saucepan with 1 cup water.
3. Bring to a boil, reduce the heat to medium-low, and simmer for about 5 minutes, or until the onion has softened just a bit.
4. Pour into a deep platter large enough to accommodate the pork.
5. Sprinkle the pork liberally with salt and pepper and brown it on all sides until it is nearly cooked through (an instant-read thermometer inserted into the meat should read 150F), 10 to 15 minutes.
6. Remove the pork, let it rest for a few minutes to cool, then put it on the platter with the marinade.
7. If you are eager to eat, wait 10 minutes or so, then slice the pork about 1 inch thick and put it back in the marinade; wait another 15 minutes or so before eating.
8. If you have time, let the pork sit in the marinade, whole, for a couple of hours (or overnight, refrigerated) before slicing and serving at room temperature, spooning a bit of the marinade (including some onion) over each slice.

red wine, red wine, bay leaves, thyme, fresh marjoram, fresh chile, onion, garlic, sugar, salt, pork

Taken from www.epicurious.com/recipes/food/views/grilled-escabeche-with-pork-386389 (may not work)