June 22, 2011

Belgian Beer Week! Beer Marinated Pork Tenderloin with Garlic-Ginger Chutney {Naptime Everyday}


Pork Tenderloin

What’s Going on Today: Summer camp heaven, walks to the beach, lazy summer days.

Tonight’s Menu: Beer Marinated Pork Tenderloin, Composed Salad with Lambrucha-Chervil Vinaigrette, Blueberry Pavlova

One of the best parts about Belgian beer is that is can be sipped, stirred and baked. In the virtual picnic Wendy and I dreamt up while we were discussing Belgian Beer Week we decided on a beer marinated pork roast as the main course. This easy dish can be served hot or cold and even taken on picnics or boat rides. Marinating it in beer tenderizes the meat and adds all sorts of spicy flavors. I like it, of course, because preparing is so incredibly naptime chef-friendly.

When I made this for my real picnic the other day I popped the tenderloin in to marinate while my daughter was at camp and baked it that evening for dinner. It was perhaps one of the simplest dishes I’ve made in a very long while and it was incredibly delicious. Wendy had gotten the idea for marinating the pork like this from Richard Blaise. When he was just starting out he developed some terrific recipes for Vanberg & DeWulf showcasing their beers. On several occasions he used the beer as a marinade to tenderize the meat and infuse it with spicy flavors. Ruth Van Waerebeek the modern godmother of Belgian cuisine also champions marinating pork in beer in her cookbook, Everybody Eats Well in Belgium. She swears by using pork shoulder with the bone-in, but I prefer pork tenderloin without the bone because it is easier to find and less expensive.

This main course we a true highlight during our week and has already earned a place in our regular rotation. The chutney I served it with was made by my friend Tanna, she has her own chutney company, Chutney Unlimited!, in Cooperstown and they are delicious. Any comparable chutney you can find would work just as well. Stay tuned for our final installment of Belgian Beer Week!


Beer Marinated Pork Tenderloin with Garlic-Ginger Chutney


3 pounds boneless pork tenderloin
3 cups Moinette Brune or similar dark beer
1 ½ cups Garlic-Ginger chutney or similar strongly flavored chutney of choice, divided


1. Place the tenderloin in a large ziploc bag and pour in the beer and 1 cup of the chutney. Seal the bag and swish the beer and chutney around so that it completely covers the meat. Place it in the fridge and allow it to marinate for at least 3 hours.

2. Preheat the oven to 350ºF. Place the pork and the marinade in a large baking dish. Bake it for about 45 minutes, or until the internal temperature reaches…

3. Allow the pork to cool slightly, slice it into medallions and serve with dollops of the remaining chutney on the side.

Naptime Notes

Naptime Recipe Serving ideas

This pork dish can be served warm, at room temperature or cold. To transport it to a picnic wait to slice it until you arrive at the picnic location. Suggested side dishes include composed salads, cold potato salad, frites or cheese.

Naptime Stopwatch

10 minutes prep time, 45 minutes bake time

Naptime Reviews

This is one of my husband’s favorite weeknight meals. It is so incredibly simple to make and these portions will make enough food for two nights of meals!

More Naptime Recipes

5 Responses to “Belgian Beer Week! Beer Marinated Pork Tenderloin with Garlic-Ginger Chutney {Naptime Everyday}”

  1. […] In many ways a good composed salad can be a meal in itself. In this instance we viewed the Beer Marinated Pork Tenderloin as the main course, with this as the hefty […]

  2. YUM! This looks amazing!

  3. Liz the Chef says:

    I’m going to try this with my mango chutney – we have been experimenting grilling the pork tenderloins – 4 minutes per side, about 20 minutes total. Thanks for a great marinade!