- 1 12 oz. Beer-any favorite
- ½ Cup soy sauce
- ¼ Cup brown sugar
- 2 Pork tenderloins - cleaned of any silverskin and fat
- 2 Tbsp. vegetable oil
- 1 Cup peeled, seeded, shredded cucumber
- 1 Cup shredded Asian pear-can substitute any apple or pear
- ¼ Cup finely sliced red onion
- 2 Tbsp. fresh cilantro
- 3 Tbsp. rice vinegar
- To taste salt, and black pepper
- Prepare brine for the pork by whisking together the beer, soy sauce, and brown sugar until combined. Add the pork tenderloins, insure they are submerged in the brine and refrigerate overnight.
- The next day, remove the pork from the brine, discard brine. Pat the pork dry very well with paper towels. Rub down the pork with the vegetable.
- Place on a preheated grill set on high heat. Grill on all sides until deep in color with grill marks. Set one burner on the grill to its lowest setting and turn off others. Move the pork to the side of the grill where the burners are turned off to cook on indirect heat. Cover the grill and let cook for about 15 minutes or until 145°f is reached at this thickest point. Remove from the grill and let rest prior to slicing. Meanwhile, prepare the slaw.
- In a bowl, combine the cucumber, Asian pear, red onion, cilantro and rice vinegar, seasoning to taste with salt and pepper. Divide onto four serving plates.
- Slice the pork across the grain and serve with the slaw.
Lincoln Culinary Institute’s Website: www.lincolnculinary.com