Go Back
–+ servings
Slices of grilled pork tenderloin on a serving dish next to mashed potatoes.
Print Recipe
5 from 9 votes

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!
Prep Time15 minutes
Cook Time15 minutes
Marinating Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: Grilled Pork Tenderloin
Servings: 4 people
Author: Susie Bulloch (heygrillhey.com)

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. 

Video

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