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STOUT MARINATED PORK TENDERLOIN |
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Place the pork in a large sealable plastic bag. In a non-reactive (ceramic
or glass bowl) combine the stout, mustard, horseradish, pepper and rosemary.
Mix together and pour into the plastic bag over the pork. Add the onions and
seal the bag - removing as much air as possible. Massage the marinade into the
meat and ensure that it is well coated.
Leave the pork to marinade in the fridge for 4 hours.
Remove the pork and pat dry. Strain the marinade into a saucepan and reserve
the
onion. Reduce the marinade on a stove top for
approximately 20 minutes until the sauce coats the back of a spoon.
Heat the barbecue to medium high (350 degrees Fahrenheit 15-0 C). Rub the
tenderloins with olive oil and season with salt.
Place the meat on the grill and sear until golden brown, rotating to ensure
char marks are evident all over the meat. Reduce the heat to 275 degree F and
continue to cook the tenderloins basting with the thickened marinade every 5
minutes for 15-20 minutes.
Serve and enjoy!
Yield: 8 servings
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