Guinness Marinated Pork Tenderloin with South American Aji Sauce
INGREDIENTS
  • Servings: 4-6 Servings
  • 1 cup beer – for the cook
  • FOR THE PORK
  • 2 to 2 1/2 pounds pork tenderloin
  • 1 Tablespoon dried oregano
  • 2 teaspoons cumin
  • Salt and Pepper
  • 1/4 cup olive oil
  • 1 cup thinly sliced green onions (about 6)
  • 12 ounce bottle of Guinness Stout beer (or other stout beer)
  • 1/2 cup Worcestershire sauce
  • FOR THE AJI SAUCE
  • 1/2 cup jalapenos, seeded, coarsely chopped
  • 1/2 cup green onions, coarsely chopped
  • 1/4 cup sweet onions, coarsely chopped
  • 1/4 cup coarsely chopped cilantro
  • 1 (or more) Tablespoons red wine vinegar
  • 1 (or more) Tablespoons lime juice
  • Aji (Ah-he) Sauce is a spicy Peruvian Sauce, typically made with the Aji Pepper, and served as a condiment. It is sometimes made with tomatoes as well.
DIRECTIONS
  1. FOR THE PORK
  2. Sprinkle tenderloins with oregano, cumin, salt and pepper. Drizzle olive oil over the meat and rub spices into meat. Place in a shallow pan or Ziploc bag and add green onions, beer and Worcestershire sauce. Chill 3 hours, turning occasionally.
  3. Roast in a 350 oven, or grill, until internal temp reaches 145. Rest 5-10 minutes before slicing. Serve with Aji Sauce. (Note: Can Sub Flank steak for the pork.)
  4. FOR THE AJI SAUCE
  5. Combine jalapenos, both onions and cilantro in a food processor. Puree until paste forms.
  6. Add 1 Tablespoon each of lime juice and red wine vinegar and process until well blended. Transfer to a bowl and stir in more lime/vinegar to balance taste. Season with salt and pepper. Serve with pork tenderloin or Flank Steak.
RECIPE BACKSTORY
Recipe Adapted from one found on the web For the Cooking with Beer Cooking Class - 112 If you love Argentine style meats and Colombian Sauces you will fall in love with this recipe. While living onboard our boat in the BVI's, this dish was on the menu each week, for our guests and was always one of the most requested recipes. Sometimes I use flank steak instead of pork tenderloin; either one is a great vehicle for this wonderful sauce. (Note: If you can get your hands on a good Colombian beer, use that. If not, Guinness makes for a nice marinade.)