I'm in the process of training for my second marathon in the fall.  I'd really like to shave off a significant amount of time from my first finish, and part of my strategy is to cart a few less lbs through that 26.2 miles.  So I've been on a diet!  <gasp!>  Ok, my idea of a diet is not to give up anything (anyone who's seen more than one of my entries knows that's not possible), but just to eat less of those yummy things.  Always leave something on the plate, and no seconds.  I've been doing fairly well.  On one occasion, I actually stopped after eating three quarters of a hot dog.  (try it, it's really difficult if you're over three years old).  

Tonight, I failed. 

It was physically impossible not to finish everything on this plate.  The willpower of a Buddhist monk, capable of setting himself aflame, would have been severely tested.  My willpower, more akin to that of a drooling dog with a biscuit balanced on the top of its nose, easily caved.

The Pork

Marinated for about six hours in a mixture of half a papaya, one chipotle pepper, the juice of one lime, some lime zest, a small handful of fresh cilantro and oregano, and about a quarter cup of water.  All of that was blended in the food processor.  The marinated tenderloin was grilled over a hot gas grill until an internal temp of 150 was reached. 

The Onions

One large red onion, cut into 1/2 inch slices.  These slices were put into a shallow dish, salted, peppered, and drenched in your favorite hot sauce.  (in this case, Dinosaur Barbeque Garlic Habanero Chipotle Hot Sauce).  They sat in the hot sauce for about ten minutes and then were thrown on the grill over high heat until softened and slightly caramelized.  Just try these onions, on anything, trust me.

The Rice

White rice with mint onion and garlic.  I wanted some white rice with this dish, but something a little bit special, so I turned to Epicurious.  The only thing I don't like about that site is the losers who write comments like, "I left out the mint, onion, and garlic from this recipe because I don't like mint, onion, or garlic.  It turned out a bit plain."

The Papaya

The chipotle and hot sauce were lending a lot of heat to this dish.  A little fresh papaya on the side complements the marinade and gives you a reprieve from the heat.  Ripe papaya pieces were briefly sauteed with some lime juice, cilantro, and a teaspoon of sugar.

The Sauce

Reduce the left over marinade a bit (make sure it boils).  Add the juices from the resting grilled tenderloin.