This cookbook has more appealing dishes in it than most of my other hot-stuff cookbooks, many of which contain only salsa recipes that are useful. The way I make this dish is quite different from the recipe, but the results are really tasty.
Pork tenderloins cook quickly and are lighter than the pork roast or chops used traditionally.
Trim the thin layer of connective tissue and excess fat from the pork. Mix the vinegar and honey together in a dish large enough to hold the pork. Mash the garlic very well or put it through a press and add it to the dish. Marinate the pork, covered, in the refrigerator for 24 hours, turning two or three times. Remove the pork from the refrigerator about an hour before ready to serve.