Grilled Pork Tenderloin with Beer & Berries

Written by Scott

Vintage staffer Shari's  Grilled Pork Tenderloin with Beer & Berries inspired by her West coast travels.




Grilled Pork Tenderloin with Beer & Berries

For the marinade:

¾ cup beer (I used Brewberry, from Alley Kat)

¾ cup lime juice

½ tsp salt

½ tsp black pepper

1 tsp mustard powder

1 tsp chili pepper flake

1 tsp cumin

1 tbsp cilantro

1 tbsp honey

2 cloves of garlic, minced


For the sauce:

1 cup beer

¾ cup lime juice

2tbsp honey

1 tsp mustard powder

¼ tsp chili pepper flake

½ tsp cumin

1 clove garlic, minced

Pinch of salt & pepper

½ cup blueberries


Mix all marinade ingredients together in a freezer bag.  Add pork tenderloin to marinade, close bag and put in fridge for a few hours (3-4 will suffice, do not marinate overnight).

Place all sauce ingredients in a pot, except for the blueberries.  Over medium-high heat, bring to a boil.  Once boiling, reduce heat and let simmer, uncovered, until reduced and thickened.  Once reduced and thickened, remove from heat, add blueberries, stir.  Set aside until ready to serve.

Grill pork over medium heat for approximately 20 minutes (or until internal temperature reaches 155 F.  Let tenderloin rest for five minutes (temperature should rise to 160 F while resting) before serving.  Slice thin and serve with a drizzle of sauce.








Last Updated on Sep232012