It was fabulous but I had a problem with my camera and did not take pictures.
This time my camera was at the ready.
Here is the recipe.
Like the first time I made this, I did not add coriander as I did not have any. The first time I used Jalapeno Garlic, which I recommended, but this time used regular crushed garlic. Still it was excellent! I do not like pink meat, especially with pork, so made sure it was cook thoroughly through.
Last time I did not record which beer I used, the style of beer will affect the taste. To balance the lime, I went for a hoppy beer, Hoptical Illusion from Flying Monkeys Brewery in Barrie, which is a favorite of mine.
I cooked it on a low heat and turned about every ten minutes and, as tenderloin has very little fat, made sure to bast on each turn to keep it moist.. In total, it took about 45 minutes to cook.
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
I don't like to brag but it was fabulous. A recipe I would recommend!
Getting ready to marinate.