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
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.