Pork Tenderloin With Lime-Beer Marinade

Gord made Pork Tenderloin with Lime-Beer Marinade tonight for supper.

I made mashed potatoes to go along with it.

It was amazing!

And the best part? I have leftovers for lunch tomorrow! Whoohoo!

He cooked it on a low heat and turned about every ten minutes and, as tenderloin has very little fat, made sure to baste on each turn to keep it moist. In total, it took about 40 minutes to cook.

Ingredients
1/2 cup beer
1/3 cup lime juice
2 garlic cloves, minced
2 tablespoons fresh parsley
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
24 ounces pork tenderloins

Directions

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