CARNE DE CEDO A LA PARRILLA CON AJA (GRILLED

      Title: CARNE DE CEDO A LA PARRILLA CON AJA (GRILLED
  Categories: Pork
       Yield: 8 Servings
  
       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
  
   Description: 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.
   
   NOTE This dish is perfect to serve with white rice, rum-flavored black
   beans and fried sweet plantains.
   
   Source: _A Taste of Cuba_ received in the September cookbook swap
   from^ Aloha Bev.  Thanks Bev!^ ^
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