Recipe - Carne De Cedo A La Parrilla Con Aja (Grilled Garlic Pork)

1 cup Water
One half cup Garlic cloves, peeled
One half teaspoon Dried thyme
One half teaspoon Cayenne pepper
2 teaspoon Salt
Juice from 1 large lemon
One fourth cup Cider vinegar
One half cup Olive oil
4 pound Boneless pork
(tenderloin or loin roast)
thinly cut or sliced up &
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 46^ hours. Remove the pork from
the marinate and pat dry with paper towels.^ ^ If grilling, grill the meat
over mediumhot coals for 3 to 4 minutes per^ side. If broiling, broil 2"
from the heat source on a broiling pan for 34^ minutes on each side. Serve
hot.^ ^ ~NOTE~ This dish is perfect to serve with white rice, rumflavored
black^ beans and fried sweet plantains.^ ^

Source: _A Taste of Cuba_ received in the September cookbook swap from^
Aloha Bev. Thanks Bev!^ ^

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip