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Carne De Cedo a la Parrilla Con Aja (Grilled Garlic Pork)

1 c Water
1/2 c Garlic cloves, peeled
1/2 ts Dried thyme
1/2 ts Cayenne pepper
2 ts Salt
Juice from 1 large lemon
1/4 c Cider vinegar
1/2 c Olive oil
4 lb Boneless pork (tenderloin or loin roast) thinly sliced & pounded to 1/4" thick


In a small saucepan, bring the water to a boil and blanch the garlic for 4 minutes. Drain the water and chop the garlic. In a large ceramic or glass bowl, mix together the garlic, thyme, cayenne pepper, salt, lemon juice, vinegar and oil. Place the pork slices in the marinade and marinate in the refrigerator 4-6 hours. Remove the pork from the marinate and pat dry with paper towels. If grilling, grill the meat over medium-hot coals for 3 to 4 minutes per side. If broiling, broil 2" from the heat source on a broiling pan for 3-4 minutes on each side. Serve hot.


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