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 with beer and mustard glaze on a plate with a side of mashed potatoes

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, the 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 temperature with 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

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 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 beer and mustard 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.

two pork tenderloins on the grill

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 the step-by-step process for grilling delicious pork tenderloin (a list of ingredients and step-by-step instructions are available in the printable recipe at the bottom of this page):

  1. 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.
  2. 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 to rest for 5-10 minutes.
  3. 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.
  4. Slice, glaze, and serve. Slice the 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 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 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 with beer and mustard sauce on a wooden cutting board.

Grilled Pork Tenderloin Recipes

Pork tenderloin is one of my favorite things to cook on the grill. If you’re also a big fan, you’ve got to check out these other tasty recipes below:

Grilled Pork Tenderloin Recipe

Making some epic BBQ should be easy, and Hey Grill Hey is here to help!  Join my members-only group The Grill Squad today for access to my master classes, podcasts, and so much more. It’s an amazing community of grillers that will help support you and increase your confidence of all things BBQ.

Love the one-of-a-kind flavors of Hey Grill Hey? Head on over to Patio Provisions to check out all our signature rubs and sauces! They’re bursting with flavor and are delivered straight to your door for ease and convenience. 

Sliced grilled pork tenderloin arranged on a wood plate next to mashed potatoes

Grilled Pork Tenderloin with Beer and Mustard Glaze

This 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!
5 from 6 votes
Prep Time : 15 mins
Cook Time : 15 mins
Marinating Time : 4 hrs
Total Time : 20 mins
Servings : 4 people
Calories : 574kcal

Video

Ingredients
 

  • 2 1.5 pound pork tenderloins (silverskin and excess fat removed)

Marinade

  • 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)

Glaze

  • 2 Tablespoons butter
  • 2 Tablespoons flour

Instructions

  • 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.
  • 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.
  • 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.
  • 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 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

Calories: 574kcal | Carbohydrates: 103g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 480mg | Potassium: 213mg | Fiber: 1g | Sugar: 88g | Vitamin A: 350IU | Vitamin C: 1.4mg | Calcium: 76mg | Iron: 1.4mg
Ready to Become a Backyard BBQ Hero?Join The Grill Squad today!
This post contains affiliate links. For more information on them, visit our Privacy Policy

36 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!

  4. So excited to make this tonight! I have (2) 1 lb. tenderloins; how would this affect the grilling time?

    Thank you!

  5. “Really, Really, Good!” My husband and I loved this! Made as directed with one pork tenderloin and only two small slices leftover. We will definitely make this again. Thank you.

  6. I tried this recipe this evening. The pork tenderloin came out moist and yummy. I made the sauce, but found it was way to sweet and too much vinegar. If I make it again, I would cut both of these in half.

  7. 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.

  8. 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).

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating