Soaked Pork Loin

12 ounces  Beer

½ cup  Dark Corn Syrup

½ cup  Finely Chopped Onions

1/3 cup  Mustard

¼ cup  Vegetable Oil

1 to 2 Tbsp.  Chili Powder (or to taste)

2 cloves  Garlic, minced

3 pounds  Boneless Pork Loin

In a medium bowl, combine all of the ingredients, except the pork loin, mixing well.  Place the pork in a casserole dish and pour the mixture over it.  Cover and refrigerate the pork overnight, occasionally turning it.  Remove the pork from the marinade, reserving the marinade.  Grill the pork, basting it frequently with the reserved marinade, for approximately 1 to 1 ½ hours once a meat thermometer reads 155.

*Reviewer's note:  I believe that the last sentence should read to grill the pork for 1 to 1 ½ hours or until a meat thermometer reads 155.

Recipe courtesy of "The Ultimate Beer Lover's Cookbook", by John Schlimm, Cumberland House Publishing, 2008