Grilled Pork Tenderloin with Beer and Mustard Glaze

February 21, 2019

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!

grilled pork tenderloin

Grilled Pork Tenderloin

Pork tenderloin is a cut renowned for tenderness. There is not a lot of intramuscular fat, which means less of a strong “porky” flavor and it is very easy to overcook. For the perfect grilled pork tenderloin, I recommend using a marinade that can infuse flavor into the meat and an internal meat thermometer so it stays moist. Cooking tenderloin on the grill 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 Marinade

All good marinades have similar components, fat and acid for tenderness and flavor, salt, sugar, and additional seasonings. This beer and mustard marinade has all of the right elements with a flavor profile that perfectly complements the pork. 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

How to Grill Pork Tenderloin

Grilling pork tenderloin is actually a really straight forward process because the meat is fairly uniform in size and it cooks so 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.

I do 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.

How Long to Grill Pork Tenderloin

On a medium-high grill, plan for 8-12 minutes to grill your pork tenderloin. 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 the beer and mustard glaze.

grilled pork tenderloin recipe

Grilled Pork Tenderloin Recipes

You may be interested in these other grilled pork tenderloin recipes:

Asian BBQ Pork Kabobs
Bacon Wrapped Apple Pie Stuffed Pork Tenderloin
Spinach and Cheese Stuffed Pork Tenderloin

Grilled Pork Tenderloin Recipe

5 from 1 vote
grilled pork tenderloin
Grilled Pork Tenderloin with Beer and Mustard Glaze
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
4 hrs
Total Time
20 mins

Juicy grilled pork tenderloin is marinated and then grilled. It is finished with a rich beer and mustard sauce.

Course: Main Course
Cuisine: American
Keyword: Grilled Pork Tenderloin
Servings: 4 people
Calories: 574 kcal
Author: Susie Bulloch (
  • 2 1.5 pound pork tenderloins silverskin and excess fat removed
  • 1/4 cup whole grain mustard
  • 1/3 cup apple cider vinegar
  • 1/4 cup honey
  • 2 cloves garlic minced
  • 1/4 cup shallot minced
  • 1/2 cup brown sugar
  • 12 oz beer darker for stronger flavor
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  1. Combine all ingredients for the marinade and whisk well. Place the two pork tenderloins in a gallon zip top bag and the pour in the marinade. Press out any extra air and seal tightly. Refrigerate for at least an hour, or up to 8 hours.

  2. Preheat your grill to 400 degrees F. Remove the tenderloin from the marinade and shake off any excess shallot or garlic pieces. Reserve the marinade and set aside. Place the tenderloin on the grill.

  3. 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.

  4. 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.

  5. 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. 

Recipe Video

Nutrition Facts
Grilled Pork Tenderloin with Beer and Mustard Glaze
Amount Per Serving
Calories 574 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 480mg 20%
Potassium 213mg 6%
Total Carbohydrates 103g 34%
Dietary Fiber 1g 4%
Sugars 88g
Protein 3g 6%
Vitamin A 7%
Vitamin C 1.7%
Calcium 7.6%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.
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8 thoughts on “Grilled Pork Tenderloin with Beer and Mustard Glaze

  1. Looks & sound amazing! Can’t wait to give it a try.. I’m wondering if you can give me some tips on using a pork loin that was cooked (smoked) and didn’t get used, or shredded before it cooled.. (Made too many for a family get-together) Anyway, I’d like to redeem it somehow! Should I sous vide it; place in oven roasting bag & slowly bring it up to temp in the oven/ or smoker again? So afraid it will just be SUPER dry no matter what I do. HELP!!

    1. I cook Pork Tenderloin and Pork Loin quite often.
      I roast in a small roasting pan and make enough for two meals for myself.
      To reheat for the second day, I keep it in the same pan with all the juices and cover tightly in foil and put in the oven at 350F – 15 or 20 minutes should bring it up to temperature for eating. Always as moist as the day before.

  2. This looks amazing!

    Would this work with one larger tenderloin (3-4 lbs), instead of two smaller? Wondering how to adjust grilling time, or if it’s best to divide the meat.

    1. You could just cook the tenderloin without cutting it into two separate roasts. I don’t think it would increase the cooking time too much since the tenderloin should only be longer and not much thicker.

  3. Just put the pork and marinade in the frig so it’ll be ready for the grill later today! Can’t wait to eat it! I’m really enjoying your recipes, and especially the great grilled instructions and tips. Haven’t had a dry grilled item since I started using your recipes! Thanks so much for sharing your expert advice!

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