I have no picture. You see, I removed the memory stick from the camera to download pictures of the cask event and did not put it back in the camera. I then BBQ'd up this beautiful Pork Tenderloin and took a picture that unfortunately had nowhere to be saved to.
Please know, though, that this is a very delicious recipe. Teena is away this weekend but I am going to make this again for her benefit.
Here is the recipe. I did not add coriander as I did not have any and used Jalapeno Garlic, which I would recommend. I also do not like pink meat, especially with pork.
1/2 cup beer
1/3 cup lime juice
2 garlic cloves, minced
2 tablespoons fresh parsley
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
24 ounces pork tenderloins
1- In a large bowl, whisk together the beer, lime juice, garlic, parsley, chili powder, cumin, coriander, salt and pepper.
2- Add the pork; turn to coat.
3- Cover and marinate in the refrigerator for 4 hours.
4- Place the pork on a greased grill over medium-high heat; brush with any remaining marinade. 5- Close the lid and grill, turning occasionally, until just a hint of pink remains inside, about 18 minutes.
6- Transfer to a cutting board; tent with foil and let stand for 5 minutes.
7- Slice and serve