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Ingredientes
- 4 x pork tender loins (1 1/2 lb each)
- 1 x large can of dark Stout Beer
- 2 x onion cut into large slices
- 2 Tbsp. Dijon Mustard (30ml)
- 1 Tbsp. Horseradish (15ml)
- 2 tsp Black Pepper (10ml)
- 2 sprg rosemary
- 1 Tbsp. extra virgin olive oil
- 1 x salt to taste
Direcciones
- Place the pork in a large sealable plastic bag. In a non-reactive (ceramic or possibly glass bowl) combine the stout, mustard, horseradish, pepper and rosemary. Mix together and pour into the plastic bag over the pork. Add in the onions and seal the bag - removing as much air as possible. Massage the marinade into the meat and ensure which it is well coated.
- Leave the pork to marinade in the fridge for 4 hrs.
- 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 min till the sauce coats the back of a spoon.
- Heat the barbecue to medium high (350 degrees Fahrenheit 15-0 C). Rub the tenderloins with extra virgin olive oil and season with salt.
- Place the meat on the grill and sear till golden, 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 min for 15-20 min.
- Serve and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 8 servings | |
| Calories 84 | |
| Calories from Fat 38 | 45% |
| Total Fat 4.24g | 5% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 66mg | 3% |
| Potassium 205mg | 6% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.23g | 1% |
| Protein 8.04g | 13% |
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