Grilled Pork Tenderloin

A spicy-sweet char on a pork tenderloin creates a delicious meal for two or twenty.
Prep Time : 1 day 10 minutes
Cook Time : 15 minutes
Servings : 4

Grilled Pork Tenderloin

When I read, “Good food brings comfort in uncertain times,”  I recalled the savory flavors in the Buzz Savories recipe for Grilled Pork Tenderloin, and here it is published in hope to bring us  comfort in these times.

Pork Tenderloin

A pork tenderloin marinating in a blend of maple syrup and Spicy Beer Mustard creates (for me) a memory of goodness, and a calming sense of place. 

This grilled tenderloin will bring your guests back for seconds and thirds. Plan to grill three 1 to 1 ½ pound tenderloins for a table of 12 people. Slice the tenderloin into 2 inch chunks because this juicy pork nearly melts in the mouth. 

Spring in Nebraska also means asparagus fresh from our country gardens. I roast asparagus, blanch asparagus, steam asparagus from April through May and recommend its complimentary flavors and brilliant spring green with the Grilled Pork Tenderloin. 

Pork and cabbage slaw also belong together. If you have yet to make the lime juice and Buzz Savories Honey slaw, now will be an occasion to try it too. Add a crusty bread and/or potatoes any way you like them. Eat well and enjoy the comfort that good food brings.


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Grilled Pork Tenderloin

A spicy-sweet char on a pork tenderloin creates a delicious meal for two or twenty.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Buzz Savories Honey,, Easy Cooking, flavor rich, grilling, healthy
Prep Time 1 day 10 minutes
Cook Time 15 minutes
Servings 4


  • 1 grill stove-top, charcoal, or gas

What You'll Need:

  • 1 1 - 1½ lb. pork tenderloin
  • 3 cloves garlic minced (about 1 Tb.)
  • ¼ cup apple cider vinegar
  • 3 Tb. Spicy Beer Mustard
  • 2 Tb. maple syrup
  • 1 Tb. olive oil
  • 1 tsp. kosher salt
  • ½ tsp. fresh ground black pepper

How To Prepare:

  • In a small bowl whisk together the garlic, apple cider vinegar, Spicy Beer Mustard, maple syrup, olive oil, salt and pepper.
  • Pour the mixture into a large sturdy zip-lock bag.
  • Check to see if the pork tenderloin has the silver-skin removed. If not, cut it away. Place the pork in the bag with marinade and seal it being certain the pork is coated on all sides.
  • Place the bag on a plate to catch drips. Refrigerate to marinate for 2 hours or up to 24 hours, turning occasionally.
  • Let stand at room temperature approximately 30 minutes prior to grilling.
  • Preheat grill to medium (350 Degrees F) and clean the grates.
  • Remove the pork from the marinade, and shake off the excess and gently pat to remove drips leaving garlic and mustard seeds on the pork tenderloin.
  • Discard the marinade and the bag. Place the pork on the grill and cover.
  • Grill until the pork reaches 135 Degrees F internal temperature. Remove the tenderloin to a cutting board and tent with aluminum foil and rest for 10 minutes.
  • Slice and serve.


This tender, full-of-flavor roast may easily overcook. Please watch the temperature and at 135 Degrees F internal temperature, remove it from the grill. In the resting time it will continue cooking. Pork flavor and tenderness peak when the center is slightly pink.

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