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DIRECTIONS

To make the marinade: In a food processor, combine the garlic, ginger, and leek and process until finely chopped. Add the lime juice and soy sauce and blend together. While the processor is running, slowly add the oil.
Place the tenderloins in a shallow, glass baking dish and pour the marinade over the tenderloins. Marinate for 8 hours in the refrigerator.
To make the stock: In a large pot, heat the oil and sauté the bones and ham hock for 10 to 15 minutes or until browned. In a small skillet, heat the bacon fat and brown the onion, celery, and carrot. Add the onion mixture to the browned bones. Add water to cover and simmer for 4 hours.
To make the slaw: In a medium-sized saucepan, melt the butter and sauté the apples, carrots, and onions for 5 to 8 minutes, or until all of the vegetables are tender. Stir in the salt and black pepper. Keep warm.
Over a charcoal fire, grill the marinated tenderloins for 7 minutes on each side. Cut the tenderloins into 1/4-inch slices. Place the warm slaw in a circle on each plate. Place slices of the pork on top of the slaw and drizzle with the pork stock. Serve immediately.