Nif's Broiled Guinness Pork Tenderloin

Submitted by Nif_H

"This recipe merges two of men's favourite things - meat and beer! Delicious, so tender and easy, it doesn't get any better than this. Serve with potatoes, rice, polenta, cous cous, etc. I did not include the marinating time in the prep time. Enjoy!"

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 2 tenderloins
• Serves: 6

ingredients

• 2 lbs pork tenderloin (2 tenderloins)
• 1 (16 ounce) can beer, must be Guinness
• 1 tablespoon garlic, minced
• 1 teaspoon poultry seasoning
• 1⁄2 cup onion, finely chopped
• 1⁄2 teaspoon black pepper, freshly ground

directions

1. Mix all ingredients together in a resealable bag and seal. Massage meat to ensure even distribution of marinade. Remove all air from the bag so all the meat is covered and you won't have to rotate the meat. An easy way to do this is to fill your sink with water, submerge the open bag in as far as you can without water getting into it. That will push all of the air out. Seal.
2. Marinate in fridge for 2-6 hours.
3. Place the oven rack in the middle of the oven and turn on broiler. Remove pork from the bag and let drip dry. Discard marinade. Set tenderloins on a baking sheet (I put them on nonstick tin foil) and put in oven. Cook for 6 minutes on each side. Turn oven off and let pork continue cooking until it registers 150°F Meat should be slightly pink in the middle. It should reach 160F by the end of rest time.
4. Remove from oven, cover with tin foil and let rest for 10 minutes. Slice tenderloin into 1/2" to 1" medallions.

Reviews

[Penny Stettinius]

Nif, This was really good and super simple. We enjoyed it. However, would be tremendously better with a sauce. Next time I will finish this with some caramelized onions and apples in a butter sauce. This meat is very easy to overcook, be very careful. I got it out of the oven just in time, as it does continue to cook while resting. I served with polenta and rich and spicy tomato sauce. Thanks!