Beer-Marinated Grilled Parmesan Pork Loin

This Brazilian-style pork loin gets marinated in brown ale, garlic, and herbs, then grilled and finished with Parmesan cheese. The beer adds depth, and the marinade keeps everything tender and flavorful. It’s straightforward, easy grilling with results that are both delicious and kind of fancy looking (without being fancy at all).

The technique works whether you use traditional Brazilian skewers or just grill the loin directly on the grates. Either way, you end up with juicy pork with a nice char and that hit of salty Parmesan at the end.

Ingredients You’ll Need

2.2 lbs pork loin, trimmed and cut into 1-inch pieces
12 fl oz brown ale
6 fl oz olive oil (regular, not extra-virgin)
1½ tablespoons salt
1 teaspoon freshly ground black pepper
1 tablespoon packed dark brown sugar
4 garlic cloves, minced
2 teaspoons garlic powder
1½ teaspoons onion powder
2 tablespoons fresh oregano, chopped
1 bay leaf
Grated Parmesan cheese for serving

How to Make Brazilian Style Beer Marinated Grilled Pork Loin

Mix the beer, olive oil, salt, pepper, brown sugar, garlic (fresh and powdered), onion powder, oregano, and bay leaf in a large bowl. Add the pork pieces and toss to coat. Transfer everything to a gallon-sized heavy-duty ziplock bag, squeeze out the air, and seal. Place the bag in a bowl and refrigerate for 2 to 8 hours, flipping once during marinating.

Remove the pork from the bag with tongs and place on a baking sheet. Pick off any oregano clinging to the meat (it can turn bitter when grilled). Pour the marinade into a separate container to use for basting.

If using Brazilian-style skewers, thread the pork pieces lengthwise, making sure the meat doesn’t extend beyond your grill’s diameter and keeping the wooden handle away from the heat. If not using skewers, you can grill the pieces directly on the grates.

Clean your grill grates well to prevent flare-ups. Heat a gas grill to medium with the lid closed, or if using charcoal, light the briquettes and let them ash over for about 30 minutes before spreading them evenly.

Place the skewers (or individual pieces) on the grill, positioning them slightly away from the hottest center area. Close the lid and cook for 5 minutes. Flip and continue cooking for another 10 minutes, basting occasionally with the reserved marinade. Check for doneness by cutting into a piece to make sure the center is cooked through.

Sprinkle both sides generously with Parmesan cheese and serve. This pairs well with a fresh salad, grilled corn, or tropical sides. A cold beer or guaraná soda works nicely alongside.

Beer Marinated Grilled Parmesan Pork Loin

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5 from 2 reviews

Author: Kalle Bergman
Total Time: 2 hours 35 minutes
Yield: Serves 4-6 1x

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Description

This Brazilian-style pork loin gets marinated in brown ale, garlic, and herbs, then grilled and finished with Parmesan cheese. Looks fancy, tastes delicious.

Ingredients

Units

2.2 lbs pork loin, trimmed and cut into 1-inch pieces
12 fl oz brown ale
6 fl oz olive oil (regular, not extra-virgin)
1 1/2 tablespoons salt
1 teaspoon freshly ground black pepper
1 tablespoon packed dark brown sugar
4 garlic cloves, minced
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
2 tablespoons fresh oregano, chopped
1 bay leaf
Grated Parmesan cheese for serving

Instructions

Mix the beer, olive oil, salt, pepper, brown sugar, garlic (fresh and powdered), onion powder, oregano, and bay leaf in a large bowl. Add the pork pieces and toss to coat. Transfer everything to a gallon-sized heavy-duty ziplock bag, squeeze out the air, and seal. Place the bag in a bowl and refrigerate for 2 to 8 hours, flipping once during marinating.

Remove the pork from the bag with tongs and place on a baking sheet. Pick off any oregano clinging to the meat (it can turn bitter when grilled). Pour the marinade into a separate container to use for basting.

If using Brazilian-style skewers, thread the pork pieces lengthwise, making sure the meat doesn’t extend beyond your grill’s diameter and keeping the wooden handle away from the heat. If not using skewers, you can grill the pieces directly on the grates.

Clean your grill grates well to prevent flare-ups. Heat a gas grill to medium with the lid closed, or if using charcoal, light the briquettes and let them ash over for about 30 minutes before spreading them evenly.

Place the skewers (or individual pieces) on the grill, positioning them slightly away from the hottest center area. Close the lid and cook for 5 minutes. Flip and continue cooking for another 10 minutes, basting occasionally with the reserved marinade. Check for doneness by cutting into a piece to make sure the center is cooked through.

Sprinkle both sides generously with Parmesan cheese and serve. This pairs well with a fresh salad, grilled corn, or tropical sides. A cold beer or guaraná soda works nicely alongside.

Notes

Remove excess oregano before grilling to prevent bitterness from charred herbs.

The brown sugar balances the beer’s bitterness in the marinade.

Internal temperature should reach 145°F for safe consumption.

If you don’t have Brazilian skewers, grilling the pieces directly works just as well. Just watch them more closely so they don’t fall through the grates.

Leftover pork can be sliced and used in sandwiches, tacos, or salads.

For a smokier flavor, add a handful of wood chips to your charcoal grill.