Apple and Spice Marinade for Pork Tenderloin
3 pork tenderloins (about 1300 grams)
about 2 cups apple juice
about 3/4 cup amber lager
about 1/2 cup apple vinegar
juice of one lemon
Tabasco sauce, to taste
about 8 whole cloves
2 whole bay leaves or about 3/4 teaspoon ground bay leaves
1/2 tablespoon whole cardamom seeds
1/2 teaspoon fennel seeds, crushed
4 cloves garlic, crushed and quartered
2 Mandarins, sliced laterally
about 1 1/2 tablespoons honey
- Combine all ingredients except pork in a large bowl.
- Pour half the marinade into an airtight, sealable plastic container. Lay in the pork and then pour in the remaining marinade. Make sure the Mandarin slices, cloves, and cardamom seeds are evenly distributed throughout the container.
- Refrigerate for up to four hours, then pat pork dry and sear, broil, or grill until done.
Almond Joy Eggnog
