So we have made this twice since I wrote the recipe. The first time the cook times were a little rocky so we wanted to make it again before we wrote up that part. Because there are a lot of chili beers coming out in Portland right now, we used a different one each time which I have linked to below. I will tell you that without a doubt this is one of my new favortite prepartions of pork loin and it allowed us to do some more meaty beer grilling, which we are now IN LOVE WITH.
Chili Beer Marinated Pork Loin.
2 cloves of garlic, finely chopped
2 T fresh oregano, chopped
1 T cumin
1/2 t sea salt
1/2 t fresh cracked black pepper
4 T olive oil
1 jalapeño pepper, sliced
1.25-1.5 lb pork tenderloin, silver skin removed
Combine marinade ingredients in a gallon size plastic bag. Add pork loin and refrigerate overnight.
Preheat grill to high (450-500 degrees) heat. Sear pork loin for five minutes. Rotate 180 degrees and sear another five minutes. Remove from direct heat and reduce grill heat to medium. Rotate pork loin 90 degrees. Cook five minutes (grill should be at an ambient temperature of between 350-400 degrees). Rotate 180 degrees and cook for 5 minutes more. Move pork loin back over direct heat and cook for three minutes. Rotate 180 degrees and cook three minutes more. Check internal temperature, looking for 140-145 degrees and remove from heat. If your meat is under temp, continue to cook for three minutes on each side until desired doneness is achieved.
Allow the meat to rest for 10 minutes, covered with foil, before slicing. Slice into one to one and half inch thick portions and serve.