Recipe: Beer & Mustard Glazed Pork Tenderloin
Elevate your culinary repertoire with a tantalizing fusion of flavors! Imagine a succulent pork tenderloin bathed in a glaze that marries the rich, malty depth of beer with the tangy zing of mustard. This Beer and Mustard Glazed Pork Tenderloin recipe is a masterpiece that promises to tantalize your taste buds and impress your dinner guests. The marriage of these bold, complementary flavors creates a harmony that transforms an ordinary meal into a gourmet sensation. Join me on a journey through this recipe, where we'll explore how to achieve the perfect balance of sweet, savory, and tangy notes, resulting in a dish that's as impressive to taste as it is simple to prepare!
Ingredients:
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
- 12oz Beer, darker for stronger flavor
Glaze:
- 12 tbsp Butter
- 2 tbsp Flour
Method:
- Combine all ingredients for the marinade and whisk well. Place the two pork tenderloins in a gallon bag and add 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˚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˚F. Remove from grill and rest for 5-10 min.
- 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.
