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.
Remove the tenderloin from the brine and pat dry. Season with salt and pepper and grill to an internal temperature of 145°F (63°C). Once the tenderloin has finished cooking, remove it from the grill and allow it to rest for 5 minutes. Slice the tenderloin on the bias, arrange the slices on a serving plate, and top generously with the chimichurri sauce.
Chimichurri Sauce
- 2 Tbs (30 ml) red wine vinegar
- 4 cloves garlic, finely grated
- 2 Tbs (30 ml) fresh red chile, such as Fresno, finely minced
- ¾ tsp dried oregano
- 1 tsp sea salt
- 1 tsp black pepper
- ½ cup (118 ml) parsley, chopped
- ½ cup (118 ml) olive oil
While the tenderloin is brining, combine the vinegar, garlic, chile, oregano, salt, pepper, and parsley in a mixing bowl. Mix well. Fold in the olive oil and mix well. Reserve for later (can be saved for up to 2 days).
Beer Tasting Notes: This recipe can take the sugar, so dive in with your favorite hazy and juicy double IPA and throw in some sweet layers of passion fruit and guava that will ultimately play against the punchy chili note of the chimichurri. DIPAs hopped with Mosaic and Citra should work especially well.
Beer Suggestions: Go big and flavorful with beers such as New Belgium Voodoo Ranger Juice Force (Fort Collins, Colorado), Hop Butcher Tavern King (Chicago), WeldWerks Extra Extra Juicy Bits (Greeley, Colorado), Alvarado Street Triplets (Monterey, California), or Tree House Very Hazy (Charlton, Massachusetts).