Pork Tenderloin with Lime-Beer Marinade and Lemon Roasted Potatoes

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Pork Tenderloin with Lime-Beer Marinade, Canadian Living , July 2005

The marinade of lime juice, beer and herbs gives this pork a smoky taste. It also makes a dandy sauce, but to be safe to eat it can't have touched the raw meat. Reserve 1/3 cup (75 mL) before combining the remainder with the pork; bring to a boil to mellow the flavours. Serve with corn on the cob and boiled new potatoes.

Ingredients

  • 1/2 cup (125 mL) beers or nonalcoholic_beer
  • 1/3 cup (75 mL) lime juice
  • 2 cloves of garlic, minced
  • 2 tbsp (30 mL) minced fresh parsley
  • 1 tsp (5 mL) chili powder
  • 1/2 tsp (2 mL) ground cumin
  • 1/4 tsp (1 mL) ground coriander
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 pork tenderloins, (about 12 oz/375 g each)

    Preparation

    In large bowl, whisk together beer, lime juice, garlic, parsley, chili powder, cumin, coriander, salt and pepper. Add pork; turn to coat. Cover and marinate in refrigerator for 4 hours.
    Place pork on greased grill over medium-high heat; brush with any remaining marinade. Close lid and grill, turning occasionally, until just a hint of pink remains inside, about 18 minutes.
    Transfer to cutting board; tent with foil and let stand for 5 minutes. Slice and serve.

    Lemon Roasted Potatoes (from allrecipes.com)
    Ingredients:

    -1/4 cup canola oil (I hardly used any, there's already a lot of butter)
    -1/2 cup butter
    -2 tbsp lemon juice
    -2 cloves garlic
    -1 tbsp dill weed
    -1 tsp salt
    -1 tsp pepper
    -5 large potatoes, peeled and cubed

    Preparation:

    Preheat the oven to 400 degrees F (200 degrees C).

    In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.

    Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes. 


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