Ingredients
Marinade 1 (12-ounce) bottle Ale ½ cup maple syrup ¼ cup fresh lime juice 2 tablespoons olive oil 1 tablespoon Dijon mustard 3 cloves garlic, minced 1 teaspoon salt ½ teaspoon freshly ground black pepper 2 pork tenderloins (about 2 pounds total)
Relish 1 ½ cups fresh corn kernels (or frozen corn kernels, thawed) ½ cup finely diced jarred roasted red bell peppers ½ cup finely diced Cabot Sharp Cheddar ¼ cup chopped fresh cilantro or parsley 2 tablespoons olive oil 1 tablespoon fresh lime juice ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper
Instructions
To make pork In bowl, whisk together marinade ingredients; pour into large plastic zip-close bag and add pork tenderloins, turning to coat. Let marinate in refrigerator for 8 hours or overnight. Remove tenderloins from marinade, shaking off excess. Set EGG for direct cooking at 500°F/260°C. When hot, place tenderloins directly over heat, turning ¼ turn until browned on all 4 sides, 2 to 3 minutes per side.
Transfer tenderloins to a V-rack or raised grid; close dome of EGG and continue cooking until the tenderloins are slightly pink in the center (145°F/63°C). Remove from EGG and let rest for 5 minutes for juices to settle. Cut tenderloin into thick slices and serve with Charred Corn-Cheddar Relish.
To make relish Place large nonstick or cast-iron skillet on EGG. When skillet is hot, add corn and cook, stirring occasionally, until corn is nicely browned, about 2 minutes (be prepared for some to pop out of skillet).
Transfer corn to bowl. When cool, add remaining ingredients and combine well. Serve spooned on top of sliced pork. Makes 8 servings
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