Cuban Grilled Garlic Pork

1 cup water
1/2 cup garlic cloves, peeled
1 sprig fresh thyme, chopped, or 1/2 tsp. dried thyme
1/2 tsp. cayenne pepper
2 tsp. salt
Juice from 1 large lemon
1/4 cup balsalmic vinegar
1/2 cup olive oil
4 lb. boneless pork (tenderloin or loin roast) sliced 1 inch thick, and pounded between plastic wrap to 1/4-inch thickness

Prep time: 4 hours 30 minutes
Yield: 8 servings

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 to 6 hours. Remove the pork from the marinade 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 inches from the heat source on a broiling pan for 3 to 4 minutes on each side. Serve hot with white rice.

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