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1
Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source.
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2
As it is heating, combine all the ingredients except the pork (including a pinch of salt and a liberal grinding of pepper, at least 1/2 teaspoon) in a medium saucepan with 1 cup water.
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3
Bring to a boil, reduce the heat to medium-low, and simmer for about 5 minutes, or until the onion has softened just a bit.
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4
Pour into a deep platter large enough to accommodate the pork.
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5
Sprinkle the pork liberally with salt and pepper and brown it on all sides until it is nearly cooked through (an instant-read thermometer inserted into the meat should read 150F), 10 to 15 minutes.
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6
Remove the pork, let it rest for a few minutes to cool, then put it on the platter with the marinade.
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7
If you are eager to eat, wait 10 minutes or so, then slice the pork about 1 inch thick and put it back in the marinade; wait another 15 minutes or so before eating.
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8
If you have time, let the pork sit in the marinade, whole, for a couple of hours (or overnight, refrigerated) before slicing and serving at room temperature, spooning a bit of the marinade (including some onion) over each slice.
