Pork Tenderloin with Lime-Beer Marinade
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 157 |
| pro | 28 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 0 |
| chol | 61 mg |
| sodium | 154 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 12 |
| vit A | 2 |
| vit C | 5 |
| folate | 4 |
The marinade of lime juice, beer and herbs gives this pork a smoky taste. It also makes a dandy sauce, but to be safe to eat it can't have touched the raw meat. Reserve 1/3 cup (75 mL) before combining the remainder with the pork; bring to a boil to mellow the flavours. Serve with corn on the cob and boiled new potatoes.
Ingredients
- 1/2 cup beers or nonalcoholic_beer
- 1/3 cup lime juice
- 2 cloves of garlic, minced
- 2 tbsp minced fresh parsley
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 pork tenderloins, (about 12 oz/375 g each)
Preparation
In large bowl, whisk together beer, lime juice, garlic, parsley, chili powder, cumin, coriander, salt and pepper. Add pork; turn to coat. Cover and marinate in refrigerator for 4 hours.
Place pork on greased grill over medium-high heat; brush with any remaining marinade. Close lid and grill, turning occasionally, until just a hint of pink remains inside, about 18 minutes.
Transfer to cutting board; tent with foil and let stand for 5 minutes. Slice and serve.
Additional information :
Freeze-ahead
Divide pork between 2 large resealable plastic freezer bags; pour marinade over pork. Press out air and seal bags. Freeze for up to 1 month. Thaw in refrigerator. Grill as directed.
Source : Canadian Living Magazine: July 2005
- Keywords : Main Course; Pork; Beer; BBQ/Grill; Garlic;
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