Grilled Pork Tenderloin with Beer and Mustard Glaze
On April 25, 2023
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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
Pork Tenderloin Glaze
- 2 Tablespoons butter
- 2 Tablespoons flour
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 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.
“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.
That’s great! I’m so glad you guys liked it!
Absolutely delicious! My family was raving about this dish!
Can you cook the tenderloin in the oven??
Absolutely! The important part is internal temperature. Just cook in your oven until 140-145 degrees!
So excited to make this tonight! I have (2) 1 lb. tenderloins; how would this affect the grilling time?
Thank you!
They may cook a little quicker. Just make sure you cook each one to 145 degrees!
Easy and delicious. Wife wants to add this to the list of “have again”.
That’s great! I’m so glad you liked it!
Made this tonight for dinner. Absolutely delicious.. Don’t skip making the sauce. It is soooo good.
I’m so glad you liked it! Keep up the good work!
Too bad we can’t pin this recipe!
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!
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.
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.
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!!
I like to bring the pork back up to temperature by placing in a zip top bag and placing in hot, not boiling water.
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.
Good to know!