Grill up a couple of beer-marinated pork tenderloins for your next BBQ. The sweet yet tangy marinade keeps the pork moist and flavorful. Top it with a colorful, smoky, charred corn relish for an easy, delicious way to feed a crowd.
Recipe adapted from Cabot Cheese. For more information, visit cabotcheese.coop.
In bowl, whisk together marinade (ingredients below); pour into large plastic zip-close bag and add pork tenderloins, turning to coat. Let marinate in refrigerator for 8 hours or overnight.
Remove tenderloins from marinade, shaking off excess.
Set EGG for direct cooking at 500°F/260°C.
When hot, place tenderloins directly over heat, turning ¼ turn until browned on all 4 sides, 2 to 3 minutes per side.
Transfer tenderloins to a V-rack or raised grid; close dome of EGG and continue cooking until the tenderloins are slightly pink in the center (145°F/63°C). Remove from EGG and let rest for 5 minutes for juices to settle. Cut tenderloin into thick slices and serve with Charred Corn-Cheddar Relish (recipe below).
Place large nonstick or cast-iron skillet on EGG. When skillet is hot, add corn and cook, stirring occasionally, until corn is nicely browned, about 2 minutes (be prepared for some to pop out of skillet).
Transfer corn to bowl. When cool, add remaining ingredients and combine well. Serve spooned on top of sliced pork.
Makes 8 servings