Spicy Pork Tenderloins With Beer
Serves 6 to 8
These spicy,
beer-basted pork tenderloins make wonderful tacos. The beer will gently simmer
and blend with the rub to become a thin sauce. If you like, pour it into a
small saucepan to reduce before serving with the meat. Any extra chile rub also
works well on chicken and other meats.
The rub 1 tablespoon
New Mexican or California ground chile
1 tablespoon ground
piloncillo (Mexican brown sugar) or 2 packed tablespoons dark brown sugar
1½ teaspoons garlic
salt, preferably with parsley
1½ teaspoons oregano
leaves, crumbled
1½ teaspoons dried
minced garlic
1½ teaspoons
Spanish-style smoked paprika
1 teaspoon whole cumin
seed, crushed
¼ teaspoon freshly
ground black pepper
The pork 2 pork
tenderloins, about 1 pound each
4 teaspoons olive oil
Kosher salt
1 12-ounce bottle
pilsner beer, such as Corona
To make the chile rub:
Combine the ingredients in a small bowl. You will have about 1/3 cup; there
will be leftovers, which will keep several weeks.
To make the pork:
Preheat the grill to medium (about 375°).
Prepare the
tenderloins by cutting off any silver skin and excess fat. Place each
tenderloin on a piece of heavy foil, approximately 12 by 18 inches. Rub each
tenderloin with 2 teaspoons olive oil, season with salt, then coat with 2
heaping tablespoons of the chile rub. Bring up the long sides of foil to almost
meet in middle and then pull up the ends so you create a boat-like container.
Pour 6 ounces beer into each foil package by pouring alongside the tenderloins,
not over the top or the spices will wash off. Securely fold the foil down the
middle and then fold up the ends tightly, pulling upwards. The packages should
remain upright so the beer doesn’t leak out.
When grill is hot,
place the tenderloin packages on the grate. Cover the grill and cook 30-35
minutes, or until fork-tender; open a package to check. Or, place the
tenderloin packages on a rimmed baking sheet and roast in the oven.
Remove the packages to
a rimmed baking sheet and open the foil so they cool a little but avoid
spilling the beer sauce. Slice and arrange the tenderloins on a serving
platter, spooning of the sauce over.
Nutrition information:
The calories and other nutrients absorbed from rubs and marinades vary and are
difficult to estimate. Therefore, this recipe contains no analysis.
Wine pairing: A red, think lighter-bodied Pinot Noir, as will work wonderfully, as will the beer that you used for the pork.