Grilled Pork Tenderloin with Beer and Mustard Glaze
On April 25, 2023 (Updated May 11, 2024)
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Grilled Pork Tenderloin is a weeknight dinner staple. The beer and mustard marinade becomes a glaze for the grilled pork tenderloin, and the flavors are out of this world!
What is Pork Tenderloin?
Pork tenderloin is a long, thin cut of pork cut that runs along the backbone of the animal. Since these muscles are not used often, tenderloin is an extremely tender cut of meat (hence the name). There is not a lot of intramuscular fat, which also means it has less of a strong “porky” flavor. Tenderloin has a lean, delicate flavor, and it is also very easy to cook.
For the perfect grilled pork tenderloin, I recommend using a marinade that can infuse flavor into the meat and monitoring the temperature with an internal meat thermometer so it stays moist. Grilling pork tenderloin over high heat will add a gorgeous caramelized crust on the outside of your meat, and the marinade will keep it juicy on the inside.
Grilled Pork Tenderloin
Pork tenderloin is a thin cut of meat and cooks quickly, making it a great cut of pork to stick on the grill. Not only will it be ready in under 30 minutes, but the char from the grill will add a great flavor as well.
Since grilled pork tenderloin has such a delicate flavor, it’s my go-to for fancier meals or date nights in with my spouse. Pair it with some smoked mashed potatoes and simple grilled asparagus, and you have a meal fit for a BBQ king. It’s also a great main course for weekday dinners when you’re short on time, but you want something that tastes like you got it from a fancy restaurant.
Grilled Pork Tenderloin Marinade
All good marinades have similar components: fat and acid for tenderness and flavor, as well as salt, sugar, and additional seasonings. This grilled pork tenderloin marinade has all of the right elements with a flavor profile that perfectly complements the pork. Here’s what you’ll need to snag from your pantry or the store to make this marinade:
- 1/4 cup whole grain mustard
- 1/3 cup apple cider vinegar
- 1/4 cup honey
- 2 cloves garlic
- 1/4 cup shallot
- 1/2 cup brown sugar
- 12 ounces beer
After combining the ingredients for the marinade, I like to keep it in a zip top bag or covered bowl in the refrigerator. You can let your pork marinate for as little as an hour, or up to 8 hours for a stronger flavor profile.
How to Grill Pork Tenderloin
Grilling pork tenderloin is a really straightforward process because the meat is fairly uniform in size, and it cooks quickly. For this recipe, I like to grill my tenderloin hot and fast over Medium-High heat (400 degrees F). You can use direct heat for this recipe, meaning your flame or coals can be directly under the meat. Here’s how to grill pork tenderloin.
- Marinate your meat! Combine ingredients for the marinade in a gallon-sized zip-top bag and add the pork. Seal the bag and allow the meat to marinate for 1-8 hours.
- Grill the pork. Preheat your grill to 400 degrees F, and place the tenderloin directly on the grill grates. Set the marinade to the side to use to make the glaze after the meat is finished cooking. Grill the pork for 2-3 minutes per side before turning. Continue to cook until the internal temperature reaches 145 degrees F. Remove the tenderloin from the heat and allow it to rest for 5-10 minutes.
- Make the glaze. Melt the butter in a large skillet over medium-high heat. Whisk in the flour and cook until well combined (1-2 minutes). Pour 2 cups of the reserved marinade into the skillet and whisk. Bring the sauce up to a boil and reduce the heat. Allow the sauce to simmer for 3-5 minutes.
- Slice, glaze, and serve. Slice the grilled pork tenderloin against the grain in 1/2-inch slices. Spoon the beer and mustard glaze on top of the tenderloin and serve.
How Long to Grill Pork Tenderloin
On a medium-high grill, plan for 8-12 minutes to cook pork tenderloin on the grill. It really does cook quickly with direct heat, so it needs to be monitored closely. Place the marinated pork tenderloin on clean grill grates and rotate sides every 2-3 minutes until an internal meat thermometer reads 145 degrees F. Remove from the grill and tent with foil for 5-10 minutes while you finish making the beer and mustard glaze.
One quick tip as you’re grilling pork tenderloin: I recommend having a cool zone on your grill. That way, if your tenderloin is getting too dark on the outside and the interior isn’t finished yet, you can move it over to the cool side of the grill. Then you can close the lid and allow the tenderloin to finish cooking without adding more char to the exterior.
Grilled Pork Tenderloin Recipes
Grilled pork tenderloin is one of my favorite things to cook on the BBQ. If you’re also a big fan, you’ve got to check out these other tasty pork tenderloin recipes below:
Grilled Pork Tenderloin Recipe
Cooking dinner for your friends or family should be easy, and Hey Grill Hey is here to help! Over at the Hey Grill Hey Store, we have sauces, rubs, and more to save you time and energy when you’re busy at the grill. Head on over there and get some Hey Grill Hey flavors delivered straight to your front door!
This grilled pork tenderloin recipe was originally published in February 2019. We recently updated it with more information and helpful tips. The recipe remains the same.
Grilled Pork Tenderloin with Beer and Mustard Glaze
Video
Ingredients
- 2 1.5 pound pork tenderloins silverskin and excess fat removed
Grilled Pork Tenderloin Marinade
- ¼ cup whole grain mustard
- ⅓ cup apple cider vinegar
- ¼ cup honey
- 2 cloves garlic minced
- ¼ cup shallot minced
- ½ cup brown sugar
- 12 oz beer darker for stronger flavor
Instructions
- Make the marinade. Combine all ingredients for the marinade and whisk well. Place the two pork tenderloins in a gallon zip-top bag and then pour in the marinade. Press out any extra air and seal tightly. Refrigerate for at least an hour, or up to 8 hours.
- Preheat. Turn on your grill and preheat to 400 degrees F. Remove the tenderloin from the marinade and shake off any excess shallot or garlic pieces. Reserve the marinade and set it aside.
- Grill the tenderloin. Place the tenderloin on the grill. Grill for 2-3 minutes per side before rotating. Continue cooking and rotating on the grill until the internal temperature of the tenderloin reads 145 degrees F. Remove from the grill and allow to rest for 5-10 minutes.
- Make the glaze. While the tenderloin is resting, melt the butter in a large skillet over medium high heat. Whisk in the flour and cook until well combined (1-2 minutes). Pour 2 cups of the reserved marinade into the skillet and whisk. Bring the sauce up to a boil and reduce the heat. Allow the sauce to simmer for 3-5 minutes.
- Slice and serve. Slice the pork tenderloin against the grain into 1/2 inch thick medallions. Top with a spoonful of the beer and mustard glaze before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I use the fresh and seal system from zwilling for the marinating process.Works great and speeds things up.Works great for freezing the leftovers as well
Oh Sooo Good!! Lot’s of flavor!! Served with Mashed Cauliflower with the gravy poured over it!
Awesome all in one recipe – marmalade and sauce!
Hey Susie, Just curious about the honey, can I use one of the new “hot” honeys that are on the market? My wife and I have gotten addicted to them! I’m thinking it would give this a nice little kick!Thanks,Tom and Joanne Lynchburg, Virginia
I don’t see why not!
Made this tonight for dinner. Absolutely delicious. The pork tenderloin came out moist and tender. The sauce was really perfect! Simple and Delicious recipe. I did cut the recipe in half, only the two of us. Served with Mashed Sweet Potatoes and Sautéed Carrots & Celery.
This was outstanding! I used a nice stout. We have a lot of leftover sauce, thinking of using it on grilled chicken thighs (bone in/skin on).
Hey Susie, can i smoke in a pellet grill. Going to make. Sounds delicious!!!
OMG, That looks yummy. Totally worth to give a try on this.
Sorry, I meant to give this five stars!!
The addition of salt and pepper helps to balance the vinegar and sweet. I found it strange there wasn’t any listed in the recipe.
Totally agree. We added both plus a dash of Worcestershire to cut the sweet but it didn’t work at all.