Pork tenderloin skewers with Blanche de Chambly Blood Orange beer and chipotle

  • Preparation 30 min
  • Refrigeration 3 h
  • Cooking 10 min
  • Servings 4
  • Freezing I do not suggest



  • 650 g pork tenderloin, cut into large cubes
  • 1/2 cup Blanche de Chambly Orange Sanguine beer by Unibroue
  • 3 garlic cloves, finely chopped
  • 2 tablespoons honey
  • 1 tablespoon salted herbs from Bas-du-Fleuve
  • 1 tablespoon smoked paprika
  • 1 teaspoon Italian spices
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground chipotle pepper
  • Salt and pepper from the mill



  • Place the pork in a large airtight dish and set aside.
  • In a large bowl, add the rest of the ingredients, season with salt and pepper and mix. Pour half the marinade over the pork, close the dish and mix. Reserve in the fridge for 3 hours and stir from time to time. Reserve the fresh marinade in the fridge.
  • Preheat the barbecue to maximum power. Oil the grills.
  • Pick the pork on your favorite skewers and place on the heat. Cook for 8 to 10 minutes, until the pork is grilled still lightly pink inside. Baste constantly with the fresh marinade.