Grilled Pork Loin in Apricot and Curry Marinade
Servings: 6

6 boneless pork loin chops (7-ounce each) (1 1/2-inches thick)
8 ounces apricot jam
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 large onion, sliced
2 cloves garlic, minced
2 bay leaves
1 teaspoon coarsely ground pepper
1 tablespoon curry powder
1/2 teaspoon grated fresh ginger
3 tablespoons tomato sauce
3 tablespoons brandy
Lentil Compote (recipe follows)

Combine all ingredients except pork and Lentil Compote. Marinate pork, refrigerated, in mixture 24 hours. Grill pork over medium-hot coals 12 minutes, turning once. Serve with Lentil Compote.

Lentil Compote: Soak 1 pound lentils with water for 1 hour; drain and saute in butter with garlic, green onion and red bell pepper. Season with fresh cilantro, salt and pepper.