Pork Tenderloin with Lime-Beer Marinade
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.
Servings: 4 to 6
Ingredients:
| 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 | trace |
| chol | 61 mg |
| sodium | 154 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 12% |
| vit A | 2% |
| vit C | 5% |
| folate | 4% |
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1/2 cup (125 mL) beer or nonalcoholic beer
1/3 cup (75 mL) lime juice
2 cloves garlic, minced
2 tbsp (25 mL) minced fresh parsley
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) each ground coriander, salt and 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
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