Beer Marinated Pork Tenderloin

from Big Green Egg

Marinade Ingredients

  • 1 (12-ounce) bottle Ale

  • ½ cup maple syrup

  • ¼ cup fresh lime juice

  • 2 tablespoons olive oil

  • 1 tablespoon Dijon mustard

  • 3 cloves garlic, minced

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

Relish Ingredients

  • 1 ½ cups fresh corn kernels (or frozen corn kernels, thawed)

  • ½ cup finely diced jarred roasted red bell peppers

  • ½ cup finely diced Cabot Sharp Cheddar

  • ¼ cup chopped fresh cilantro or parsley

  • 2 tablespoons olive oil

  • 1 tablespoon fresh lime juice

  • ¼ teaspoon salt

  • ⅛ teaspoon freshly ground black pepper

Meat Instructions

  1. In bowl, whisk together marinade; pour into large plastic zip-close bag and add pork tenderloins, turning to coat. Let marinate in refrigerator for 8 hours or overnight.

  2. Remove tenderloins from marinade, shaking off excess.

  3. Set EGG for direct cooking at 500°F/260°C.

  4. When hot, place tenderloins directly over heat, turning ¼ turn until browned on all 4 sides, 2 to 3 minutes per side.

  5. Transfer tenderloins to a V-rack or raised grid; close dome of EGG and continue cooking until the tenderloins are slightly pink in the center (145°F/63°C). Remove from EGG and let rest for 5 minutes for juices to settle. Cut tenderloin into thick slices and serve with Charred Corn-Cheddar Relish (recipe below).

Relish Instructions

Place large nonstick or cast-iron skillet on EGG. When skillet is hot, add corn and cook, stirring occasionally, until corn is nicely browned, about 2 minutes (be prepared for some to pop out of skillet).

Transfer corn to bowl. When cool, add remaining ingredients and combine well. Serve spooned on top of sliced pork.