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
Pork tenderloin is a cut renowned for tenderness. There is not a lot of intramuscular fat, which means it has less of a strong “porky” flavor. It’s also very easy to overcook. 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 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. 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 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.
Here’s the step-by-step process for grilling delicious 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 add the meat to the grill. 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 from heat and allow 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 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 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.
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
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Grilled Pork Tenderloin with Beer and Mustard Glaze
- 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
- 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.