Grilled Pork Tenderloin Marinated in Beer Recipe
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When marinated in
, the pork tenderloins in this recipe take on a unique flavor. The sweetness of
and onions provides an excellent accompaniment for this delicious
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2 pork tenderloins - 1 pound each
1 bottle of beer - any variety
1 onion - medium and sliced thin
8 sage leaves - chopped
2 sprigs oregano - fresh, leaves removed and chopped
1 apple - peeled, cored and sliced thin
1/3 cup Dijon mustard
1/4 cup olive oil
salt and pepper to taste
:9- x 13-inch baking dish
Place 2 pork tenderloins in a 9- x 13-inch baking dish.
Cut slits across the top of each tenderloin at 1-inch intervals 1/2-inch deep.
Pour beer over loins.
Sprinkle sliced onion and apple over all.
Sprinkle sage, oregano, salt and pepper over the top of all.
Mix together the mustard and olive oil in a small bowl.
Coat the top of each tenderloin with the mustard mixture.
Cover and refrigerate for 60 minutes.
Heat grill to medium.
Place tenderloins directly on grill and grill for 10 minutes on each side.
Place onions and apples in a grill pan and grill for 10 minutes or until the onions are soft and the apples have grill marks.
Remove the tenderloins from the grill and allow to rest for 10 minutes before slicing.
Slice and serve with the onions and apples on the side.
Use a meat thermometer to check the doneness of the meat. The internal temperature of the tenderloins should reach 160° F after the resting period.
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