To Make the Pork Tenderloin
Mash together all the dry spices in a mortar and pestle. Rub the spices all over the meat and put the meat into a large sealable plastic bag.

Add the beer, lime juice and parsley to the bag. Shake it about and then seal the bag, removing as much of the air as possible.

Refrigerate while marinating for 4 hours, but preferably overnight.

Preheat your oven to 160C. Remove the meat from the bag and place into a shallow ovenproof dish.

Brush the meat all over with any remaining marinade. Cook for an hour or until the top of the meat is golden brown and crispy.

Cover with foil and cook for another 30 minutes, depending on the size, until just a hint of pink remains in the middle of your tenderloin.

Remover and allow to rest for 5 minutes before slicing.