Grilled Pork Tenderloin with La Fin du Monde Beer

Beer

servings

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

In a bowl, whisk together the olive oil, brown sugar, vinegar, soy sauce, Worcestershire sauce, garlic, spices, salt, pepper, and beer.
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.
Preheat the BBQ to high heat and oil the grill. Sear the tenderloins for 3 minutes per side to get good grill marks.
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.
Transfer to a plate, cover with aluminum foil, and let rest for 5 minutes.
Slice the pork, drizzle with the reserved (unused) marinade, and serve with grilled vegetables.

Santé! Cheers!