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Cooking with Beer: IPA-Brined Pork Tenderloin with Chimichurri

Want an alternative to turkey this holiday? Choose a lush double IPA to add a juicy quality to the brine in this piquant pork preparation.

Christopher Cina Nov 20, 2022 - 3 min read

Cooking with Beer: IPA-Brined Pork Tenderloin with Chimichurri Primary Image

Photo: Christopher Cina

Serves: 2

  • 1 Tbs (15 ml) sugar
  • 1 Tbs (15 ml) kosher salt plus more for seasoning
  • 1 tsp black pepper plus more for seasoning
  • 1½ cup (355 ml) double IPA
  • 1 pork tenderloin, cleaned of silver skin
  • Chimichurri Sauce (see below)

In a large mixing bowl, combine the sugar, salt, pepper, and DIPA, and mix well. Place the cleaned pork tenderloin in the brine and rest in the fridge for 6–8 hours.

Preheat a grill on high.

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