Grilled Pork Tenderloin with Apple Sauerkraut & Beer Glaze

Grilled Pork Tenderloin with Apple Sauerkraut & Beer Glaze

Fire up the Big Green Egg and get ready for a taste of Bavaria with this German-style pork tenderloin, kissed by flame and infused with bold flavors. Grilled over red-hot Jealous Devil Charcoal, this tender cut soaks in smoky perfection, enhanced by a beer-mustard glaze that caramelizes beautifully over the heat.
Paired with tangy apple sauerkraut and served alongside creamy mashed potatoes, this dish takes classic German flavors and gives them a BBQ twist that will have you raising your stein in celebration.

Ingredients

Pork Tenderloin & Marinade

• 2 pork tenderloins (about 1 lb each)
• 3 tbsp whole grain mustard
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• 3 garlic cloves, minced
• ½ tsp caraway seeds, ground

Beer Glaze

• 1 cup German-style lager
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 2 tbsp butter
• ½ tsp paprika
• salt & pepper to taste

Apple Sauerkraut

• 1 cup sauerkraut (drained)
• 1 green apple, remove skin, thinly sliced
• 1 tbsp butter
• 2 tsp brown sugar
• ½ tsp caraway seeds, drained

Instructions

Marinate Pork

1. In a bowl, whisk mustard, apple cider vinegar, honey, olive oil, garlic, ground caraway seeds, salt and pepper. Coat the pork tenderloins and marinate for 1-2 hours in the fridge.

Prepare Apple Sauerkraut

1. In a skillet, melt butter over medium heat. Add sliced apples and brown sugar, cook for 3-5 minutes. Stir in drained sauerkraut and caraway seeds. Cook for 5 minutes and set aside.

Make Beer Glaze

1. In a small saucepot, combine beer, honey, mustard, paprika, salt and pepper. Simmer until reduced by half (about 8 minutes).

Grill Pork

1. Prepare grill to 375℉
2. Remove pork from marinade. Grill for 5-7 minutes or until internal temperature reaches 145℉. Rest for 5 minutes before slicing.
3. During last 2-3 minutes of grilling, brush the pork with beer glaze.
4. Slice pork tenderloin, serve with apple sauerkraut, drizzling with extra glaze. Serve with roasted Brussels sprouts, pickled shallots, and diced red beets.