Prep 18 mins
Cook 24 hrs
Here is a different and very tasty and tender way to make tenderloin. Goes nicely with stir fried veggies. For healthier version of recipe use light beer. Cook time includes marinating time; actual grilling time is 25-30 minutes. Can also be roasted in a shallow baking dish in the oven at 375F instead of grilling.
- 1⁄2 cup beer (we like Cutthroat Porter in this)
- 3 tablespoons sesame seeds
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 1⁄2 teaspoon black pepper
- 3 garlic cloves, crushed
- 2 (3/4 lb) pork tenderloin, trimmed of all visible fat
- vegetable oil cooking spray
- 4 teaspoons minced fresh rosemary, to garnish (optional)
- Combine beer and next 5 ingredients, stirring well.
- Place pork in a heavy duty zip-top plastic bag, and pour beer mixture over pork; seal bag and shake until meat is well coated.
- Marinate in the refrigerator overnight, turning bag occasionally.
- Remove pork from marinade, reserving marinade.
- Coat grill rack with cooking spray; place on grill over medium-low to medium hot coals. I have a gas grill and spray the top rack with cooking spray before lighting the grill.
- Place pork on rack; grill, covered, 30 minutes or until meat thermometer inserted in thickest part reads 160F, turning often and basting with marinade (I turn and baste every 5-10 minutes).
- Let stand 10 minutes.
- Slice diagonally across grain into thin slices and garnish if desired.
I marinated this overnight, but didn't find that it infused much flavor into the pork. Also, the sugars of the honey and beer tended to burn while grilling. The outside of the tenderloin was charred by the time the interior reached the desired temperature. I think that this is a great theory, but wonder if grilling is the proper method.