Remember to take the pork out of the fridge at least half an hour before cooking and wait for it to come to room temperature. Before placing the meat on the grill, remove any marinade residue from the steaks so that it does not drip onto the charcoal during cooking.
Useful tip: Leave the meat to rest briefly after cooking so that the meat juices are distributed over the entire surface. If you also want to use the marinade for the glaze, it is best to make it a little thicker first, save some for the glaze and dilute a little for the marinade.
Preparation: 5 minutes
Marinate 1 hour to 1 day
Cooking: 5 minutes, hot grill, covered
Grilled pork tenderloin marinated in beer
- 1 kg pork tenderloin (pork fish)
- 1 onion
- 2 cloves garlic
- 3 tablespoons of mustard
- dry pepperoni
- 3 tablespoons of olive oil
- rosemary, thyme
- salt pepper
- 2.5 dl light beer
1. For the marinade, chop the garlic and onion and shake them in a bowl. Add mustard, thyme, rosemary, finely chopped chilli, salt, pepper and add olive oil and beer. Mix well.
2. Cut the meat crosswise into thicker steaks or leave the tenderloin in one piece. Pour a little marinade into the bowl to cover the bottom, then place the meat and pour the marinade all the way through. Cover, squeeze out the air, and place in the fridge for at least an hour, preferably overnight.
3. Drain the steaks and grill them on a covered grill for about 5 minutes, depending on the thickness.
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Cover photo: bhofack2 / Getty Images