Grilled pork tenderloin with Fin du Monde beer

Name: Grilled pork tenderloin with Fin du Monde beer
Prep time: 10 min
Cook time: 15 min
Yield: 4 à 6
Cuisine: Québécoise
Ingredients: 2 pork tenderloins; 1/4 cup (60 ml) Fin du Monde beer (from Unibroue); 1/4 cup (60 ml) olive oil; 1/4 cup (45 g) packed brown sugar; 2 tbsp (30 ml) apple cider vinegar; 2 tbsp (30 ml) low-sodium soy sauce; 2 tbsp (30 ml) Worcestershire sauce; 3 garlic cloves, finely chopped; 2 tsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; Salt and freshly ground black pepper, to taste

Preparation 10 min
Refrigeration 2 h
Cooking 15 min
Servings 4 à 6
Freezing I do not suggest

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Grilled pork tenderloin with Fin du Monde beer

2 pork tenderloins
1/4 cup (60 ml) Fin du Monde beer (from Unibroue)
1/4 cup (60 ml) olive oil
1/4 cup (45 g) packed brown sugar
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) low-sodium soy sauce
2 tbsp (30 ml) Worcestershire sauce
3 garlic cloves, finely chopped
2 tsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste

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Preparation

In a bowl, whisk together the olive oil, brown sugar, vinegar, soy sauce, Worcestershire sauce, garlic, spices, salt, pepper, and beer.
Place the pork tenderloins in a large resealable bag. Pour in half of the marinade (reserve the other half for serving), seal the bag, remove the air, and coat the meat well. Refrigerate for at least 2 hours.
Preheat the BBQ to high heat and oil the grates. Sear the pork tenderloins for 3 minutes on each side to get a good char.
Move the tenderloins to indirect heat, close the lid, and continue cooking until the internal temperature reaches 140°F (60°C) for a perfect pink, juicy center.
Transfer to a plate, cover with foil, and let rest for 5 minutes.
Slice the pork, drizzle with the reserved marinade (the portion that was not used for marinating), and serve with grilled vegetables.