Chunks of pork tenderloin marinatede in beer, brown sugar, bay leaves and other goodies - and grilled to perfection - topped with Parmesan cheese.
Marinade:
1 room temperature beer (12 ounces)
1/2 cup vegetable oil
5 cloves garlic, minced
3 tablespoons brown sugar
2 teaspoons garlic powder
1 tablespoon oregano
1 1/2 teaspoons salt
1 teaspoon pepper
3 bay leaves
2 pork tenderloins (about 2 1/2 pounds), chunked
Grated Parmesan cheese
Optional: Rice
Make marinade: Combine everything in a large bowl, except pork and cheese. Add pork, cover and refrigerate at least two hours (overnight is good, too). Thread marinated pork on skewers (I used 4 large ones). drizzle with a little more marinade. Grill over a medium heat, turning a couple of times. (Don't overcook, because tenderloin has very little fat and can dry out easily). Right off the grill, top with Parmesan. I like to serve it over a bed of rice. Serves 4 - 8.