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Pairs well with grilled asparagus, roasted potatoes, sauteed apples, or marinated strawberries
Combine balsamic, beer, honey, olive oil, red pepper flakes, salt, thyme, garlic and shallot in a small mixing bowl. Transfer to large marinade bag. Add pork tenderloin. Marinade at least one hour, or longer if desired.
Prepare grill for direct and indirect heat cooking. If using a charcoal grill for cooking, once the charcoal is heated, move the charcoal to one side of the grill to allow for indirect cooking. If using a gas grill turn on ½ the burners, leaving at least one burner off for indirect heat. Remove pork from marinade and discard marinade. Place the pork on prepared direct heat for 3-5 minutes until seared and starting to char. Turn pork over and sear the other side for 3-5 minutes more. Move pork to the indirect heat, cover with lid. Cook 6-8 minutes on each side until the internal temperature of 140 degrees is reached, then let rest on a sheet pan or cutting board. Once the pork is rested, slice and serve.
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