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Meaty Eats Beer and Lime Natural Pork Tenderloin
Ingredients:
- 1 Meaty Eats Pork Tenderloin
- ~1/3 a bottle of your favourite beer (100 ml)
- 50 ml of freshly squeezed lime juice
- 75 ml of your favourite Olive Oil
- 1.5 cloves of fresh minced garlic
- 6-8 sprigs of fresh parsley cut in to small pieces (leaves only)
- 1 tsp of chili flakes (more or less depending on your taste for heat, this was based on your 'medium' heat palate)
- 1/3 tsp of ground cumin
- 1/2 tsp of ground coriander
- 1/2 tsp of cracked or ground black pepper
Preparation Instructions:
Thaw pack of Meaty Eats Natural Pork Tenderloin in cool water for 45 mins, changing water every 20 to ensure it stays cool. Stir well together all wet ingredients (beer, oil, lime juice) in a large bowl, when mixed well, add the garlic, parsley, chili powder, cumin, coriander, and pepper and continue to whisk. Once mixed well, add the Meaty Eats Pork Tenderloin, massage all ingredients into the meat well with your hands. Cover and leave to marinate in at room temperature 1 hour.
Cooking Instructions:
TO PREPARE AS A ROAST:
Pre-heat bbq to approx 300 C. Place tenderloin on the grill over medium-high heat. Close lid and grill, turning occasionally, and brushing with any remaining marinade until just a hint of pink remains inside, or to ~155-158 C in the centre if you have a probe. This should take roughly ~15-18 minutes. Remove from grill into plate or platter tent with foil and let stand for 5 minutes in oven (toaster oven should work as well). Slice and serve with veggies, rice, corn, green beans, potatoes, or any of your favourite sides!
IMPORTANT: please note to cook for at least 3-4 minutes after the last time you brush the marinade on the tenderloin so as to not contaminate the cooked meat.
TO PREPARE AS MEDALLIONS:
Using a sharp chef knife, cut thawed Meaty Eats Pork Tenderloin into 2-4 cm wide medallions (cutting across the piece) prior to marinating (please be careful making sure to tuck your fingers in while cutting!). Place the 'medallions' in the prepared marinade and massage into meat well. Pre heat bbq to approx 300 C. Place medallions on the grill over medium-high heat. Close lid and grill, turning occasionally, and brushing with any remaining marinade until cooked through, or to an internal temp of ~160 C if you have a probe. This should take roughly ~6-10 minutes. Remove from grill and serve with veggies, rice, corn, potatoes, green beans, carrots, or other sides, the same way you would a filet mignon!
IMPORTANT: please note to cook for at least 3-4 minutes after the last time you brush the marinade on the tenderloin so as to not contaminate the cooked meat.
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