Beer-brining makes this pork tender and flavorful. Seared and then
lightly roasted, the sliced pork is fragrant and delicious. Check out “Brining Pork” and “Brine Time Guide” on the blog (Margie’s Kitchen, Food is Good” for porportions.
Ingredients:
- pork tenderloins (those little ones, not the big pork loins)
- beer
- salt
- sugar
- seasoning
Directions:
- Place the pork in a large ziploc bag or non metal pan.
- Add some beer – stout, porter or plain old beer.
- Add some salt.
- Add a little sugar, maple syrup, or molasses, maybe some sage and garlic. Whatever seem good.
- Marinate in the refrigerator for about 2 – 4 hours, turning once.
- Drain pork.
- Blot dry.
- Discard the marinade.
- Grill for about 20 minutes, browning on all sides, until a meat thermometer hits 145°. All the fat has been bred out of pigs these days so you have to be careful not to over cook or it will be dry. It will continue to cook a bit off the fire.
- Or in a large skillet over medium-high heat, melt butter and sear the pork on all sides.
- Transfer seared pork to roasting pan, cook for 20 min. in a 350° oven, turning once.
- Remove pork from oven and allow to rest 5 min. before slicing and serving.
Serves: Plan on 1/4 – 1/3 pound of meat per person.
Source: Margie Kleerup
