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Beer

4

servings

30

Minutes

Minutes

A juicy pork tenderloin, a La Fin du Monde beer marinade, and a hot BBQ — summer can officially begin. This simple and festive recipe relies on a sweet-and-savory marinade made with beer, brown sugar, spices, and garlic that infuses the meat with deep flavor. Served with grilled vegetables and drizzled with a fresh sauce, this dish has everything it takes to become your new summer classic.

Category

Main dishes

A collaboration with

Samuel Joubert

Le Coup de Grâce

Ingredients

  • 2 pork tenderloins
  • 1/4 cup (60 ml) La Fin du Monde beer
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (45 g) packed brown sugar
  • 2 tbsp (30 ml) apple cider vinegar
  • 2 tbsp (30 ml) reduced-sodium soy sauce
  • 2 tbsp (30 ml) Worcestershire sauce
  • 3 garlic cloves, finely chopped
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste

Steps

  1. In a bowl, whisk together the olive oil, brown sugar, vinegar, soy sauce, Worcestershire sauce, garlic, spices, salt, pepper, and beer.
  2. Place the pork tenderloins in a large resealable bag. Pour in half of the marinade (reserve the other half for serving), seal the bag, remove the air, coat the meat well, and refrigerate for 2 hours.
  3. Preheat the BBQ to high heat and oil the grill. Sear the tenderloins for 3 minutes per side to get good grill marks.
  4. Move the tenderloins to indirect heat, close the lid, and continue cooking until the internal temperature reaches 140°F (60°C) for a pink center.
  5. Transfer to a plate, cover with aluminum foil, and let rest for 5 minutes.
  6. Slice the pork, drizzle with the reserved (unused) marinade, and serve with grilled vegetables.

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