Pork tenderloin with red beer caramel and mustard

PORK TENDERLOIN WITH RED BEER CARAMEL AND MUSTARD

Portions : 4 - Preparation time : 5 minutes - Cooking time : 20 minutes

Ingredients

• 2 Québec pork tenderloins
• 30 ml (2 tbsp.) Mycryo cocoa butter (or other fat)
• 2 Rickards Red or similar red beers
• 500 ml (2 cups) sugar
• 45 ml (3 tbsp.) strong mustard
• 30 ml (2 tbsp.) horseradish
• 2 garlic cloves, minced
• 2 sprigs thyme, leaves removed
• Salt and pepper to taste

Preparation

1. Preheat the BBQ to maximum.
2. Season with salt and pepper, then coat the meat with Mycryo cocoa butter (or the fat of your choice).
3. On the grill, sear the meat on each side, then, using indirect heat, continue cooking with the lid closed for 10 to 14 minutes, depending on desired doneness.
4. Pour the beer into a saucepan and add the sugar, mustard, horseradish, garlic and thyme. Boil until you obtain a syrupy sauce. Check seasoning and keep warm.
5. Slice the meat and drizzle the beer caramel over the top.