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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


  • 2 pork tenderloins (about 2 pounds total)

Marinade Ingredients

  • 1 (12-ounce) bottle Ale
  • ½ cup maple syrup
  • ¼ cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper


  1. 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.
  2. Remove tenderloins from marinade, shaking off excess.
  3. Set EGG for direct cooking at 500°F/260°C.
  4. When hot, place tenderloins directly over heat, turning ¼ turn until browned on all 4 sides, 2 to 3 minutes per side.
  5. 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).

Relish Ingredients

  • 1 ½ cups fresh corn kernels (or frozen corn kernels, thawed)
  • ½ cup finely diced jarred roasted red bell peppers
  • ½ cup finely diced Cabot Sharp Cheddar
  • ¼ cup chopped fresh cilantro or parsley
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

Relish Instructions

  1. 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).
  2. Transfer corn to bowl. When cool, add remaining ingredients and combine well. Serve spooned on top of sliced pork.

Makes 8 servings

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