New Year’s Eve Grilled Pork Tenderloin with Beer and Mustard Glaze

You may not have noticed the year slip away, but New Year's Eve is almost here! New year, new dinners to grill! Try this New Year's Eve Grilled Pork Tenderloin with Beer and Mustard Glaze to ring in the new year. Emboldened with savory notes from whole grain mustard, vinegar, honey, and your favorite beer, this pork will steal the show as you countdown to 2022!

Grilled pork is a dinner table staple around the country, but pork tenderloin is often reserved for events, holidays, and fancier occasions. This recipe is easy to prep and grill, making it convenient to elevate any party with unique flavors and textures.

Marinate the tenderloins in a combination of whole-grain mustard, apple cider vinegar, honey, freshly minced garlic, minced shallots, brown sugar, and your favorite beer. Use darker varieties of mustard and beer for a more robust flavor if desired. When ready to grill, remove the pork from the marinade, and reserve it to make the glaze.

Grill the pork tenderloins over medium-high heat until golden and beautiful. Create the glaze by adding the reserved marinade to a saucepan of butter and flour, bring to a boil, and simmer for a few minutes to thicken. Serve the sliced tenderloin and drizzle with glaze for a gorgeous presentation and flavor to match. Enjoy this festive dish this New Year's Eve as we welcome a brand new year! Happy New Year, everyone!

Serves 4

New Year’s Eve Grilled Pork Tenderloin with Beer and Mustard Glaze Ingredients

  • 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

New Year’s Eve Grilled Pork Tenderloin with Beer and Mustard Glaze Directions

  1. Combine all ingredients for the marinade and whisk well. Place the two pork tenderloins in a gallon resealable bag and pour in the marinade. Press out any extra air and seal tightly. Refrigerate for at least an hour or up to 8 hours.
  2. 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 it aside. Place the tenderloin on the grill.
  3. Grill for 2-3 minutes per side before rotating. Continue cooking and turning on the grill until the tenderloin's internal temperature reads 145 degrees F. Remove from the grill and allow to rest for 5-10 minutes.
  4. 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.
  5. 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.
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