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
- Total Time: 35 minutes
- Yield: Serves 4-6 1x
- Diet: Omnivore
Description
Tender pork loin marinated in brown ale and herbs, then grilled to perfection and topped with Parmesan. A Brazilian churrasco-style dish.
Ingredients
- 2 lbs (1 kg) pork loin
- 12 fl.oz (355 ml) brown ale beer
- 6 fl.oz (180 ml) olive oil
- 1-1/2 tablespoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon packed dark brown sugar
- 4 cloves minced garlic
- 2 teaspoons garlic powder
- 1-1/2 teaspoons onion powder
- 2 tablespoons fresh Italian oregano
- 1 bay leaf
- Enough grated Parmesan cheese to make you happy!
Instructions
- In a large bowl, mix all ingredients except Parmesan cheese.
- Place mixture in a 1-gallon heavy-duty ziploc bag, remove air, and zip.
- Refrigerate the bag in a clean bowl for 2–8 hours, flipping at least once.
- Remove pork from bag with tongs and place on a baking sheet.
- Remove excess oregano from the pork to prevent bitterness.
- Reserve marinade to baste the pork while grilling.
- If not using a Brazilian barbecue skewer, place loin directly on the grill, monitoring cooking time and basting occasionally.
- If using a Brazilian barbecue skewer, skewer loin pieces lengthwise, ensuring they don’t exceed the grill diameter and leaving room for the handle.
- Before grilling, scrape any carbon from the grill surface to avoid flame-ups.
- Start the grill (charcoal or gas).
- For gas grills: Set to medium heat and close the lid to preheat.
- For charcoal grills: Light briquets and distribute evenly once fully heated and ashed over (about 30 minutes).
- Place skewers slightly away from the hottest part of the grill to prevent burning.
- Close the lid and cook for 5 minutes.
- Flip skewers and cook for another 10 minutes.
- Check if the loin is fully cooked (slice a piece open if needed).
- Sprinkle both sides with a good amount of fresh Parmesan cheese, which will semi-melt on the meat.
Notes
- For a deeper beer flavor, use a robust porter or stout instead of brown ale.
- To ensure even cooking, use a meat thermometer to check for an internal temperature of 145°F (63°C).
- Leftover pork loin can be shredded and used in tacos, salads, or sandwiches for a delicious meal prep option.
- Prep Time: 15 minutes
- Marinating Time: 120 min
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Brazilian
Nutrition
- Serving Size: 6 oz
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 80
If you liked this, you are going to love these favorite grilling recipes:
Grilled Cacao Nib Rubbed Steak
Grilled Feta Cheese with Honey and Thyme
Provoleta – Argentinian Grilled Cheese Spread
Whole Grilled Branzino with Lemon Olive Oil and Fresh Herbs
Frequently Asked Questions
How long should I marinate the pork loin in the beer marinade?
You should marinate the pork loin for 2 to 8 hours, flipping it once during the marinating process.
Why is it important to use regular olive oil instead of extra-virgin olive oil in this recipe?
Regular olive oil has a higher smoke point, which is better for grilling and won’t impart a strong flavor that could overpower the other ingredients.
What should I do with the bay leaf after marinating the pork?
After marinating, make sure to remove the bay leaf from the pork before grilling, as it can turn bitter when cooked.
Making this AGAIN tonight. Absolutely perfect!
Thank you!
Huge fan of this recipe, especially with the parmesan. So great!
Couldn’t agree more Roger!
I overcooked mine a little but it was still fantasic. the taste was just perfect.
I hear you, pork can be a little finicky that way some times, but glad you liked it!