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Grilled Pork Tenderloin with Apple Sauerkraut
Main Course, Recipes

Grilled Pork Tenderloin with Apple Sauerkraut & Beer Glaze

February 25, 2025
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.
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Prep Time 2 hours 30 minutes
Cook Time 11 minutes
Course Main Course

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

  • 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

  • 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

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

Grill Pork

  • Prepare grill to 375℉
  • Remove pork from marinade. Grill for 5-7 minutes or until internal temperature reaches 145℉. Rest for 5 minutes before slicing.
  • During last 2-3 minutes of grilling, brush the pork with beer glaze.
  • Slice pork tenderloin, serve with apple sauerkraut, drizzling with extra glaze. Serve with roasted Brussels sprouts, pickled shallots, and diced red beets.
Keyword Apple Sauerkraut, Big Green Egg, Grilled Pork, Jealous Devil Charcoal, Pork, Pork Tenderloin
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by Bjorn Bites & Booze
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Main Course, Recipes

Spicy Red Wine Pork Belly Bites

November 4, 2023
Spicy Red Wine Pork Belly Bites | Bjorn Bites & Booze

Spicy Red Wine Pork Belly Bites

Spicy Red Wine Pork Belly Bites served with Roasted Honeynut Squash purée grilled over red hot Jealous Devil Charcoal.
These smoked pork belly bites were marinated overnight in a spicy and sweet concoction. Place on the grill, low and slow. After they have grilled for 1-2 hours, then turn them in a spicy, caramelized red wine sauce. What can be better than Boozy bites? Serve and enjoy immediately.
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Prep Time 1 day
Cook Time 3 hours
Course Main Course

Ingredients
  

  • 2 lbs pork belly, cut into 2-inch squares
  • ¼ cup brown sugar
  • ¼ cup kosher salt
  • 1 tsp smoked paprika
  • ½ tsp cayennne
  • ¼ tsp red pepper flakes
  • 1 cup orange juice
  • ¾ cup red wine (cabernet sauvignon, pinot noir)
  • ¾ cup white sugar

Instructions
 

Prepare Pork Belly (24 hours in advance)

  • Prepare pork belly by score the fat side with a knife in a crosshatch pattern.
  • Mix the salt, brown sugar, smoked paprika and cayenne together in a small bowl. Then rub all over the pork belly. Wrap the pork belly tightly with plastic wrap and refrigerate overnight.

Instructions

  • Prepare and heat grill to 225℉.
  • Unwrap the pork belly. Cut into 2" squares and place on indirect heat. Grill for 1½-2 hours until the bites start to form a nice bark.
  • Transfer the pork belly bites to a disposable aluminum pan and add orange juice, and honey. Stir to evenly coat the cubes of pork belly bites.
  • Cover with foil, and return aluminum pan to the grill for another 30-60 minutes until the meat reaches 200℉.
  • While the pork belly is grilling back on the grill, begin preparing the red wine caramel sauce.
  • Add the red wine to a saucepan and reduce by half over medium heat. About 10 minutes.
  • Add ¾ sugar in an even layer in a large non-stick pan over medium heat. Heat sugar, watch it, but don't stir. When the sugar begins to melt, use a spatula to slowly stir the sugar into the melted sugar until all of the sugar has melted and is golden brown.
  • Slowly, very slowly, add the hot reduced wine, stirring until the sauce turns into a rich caramel.
  • Add the pork belly bites into the caramel sauce, turning them until all sides have been fully coated.
  • Serve and enjoy immediately!
Keyword Grilled Pork, pork belly, Pork Recipes
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Grilled Pork Tenderloin | Bjorn Bites & Booze
Main Course, Recipes

Grilled Pork Tenderloin with Grilled Apples & Crispy Sage

October 22, 2022
Grilled Pork Tenderloin with Apples & Sage | Bjorn Bites & Booze

Grilled Pork Tenderloin with Grilled Apples & Crispy Sage

This fall dish is so juicy and oh so tender! The tenderloin was marinated with olive oil, lemon zest, garlic and fresh sage for a couple of hours. Sliced Braeburn apples brushed with olive oil, fresh sage, and a little sugar. The MEATER+ was instrumental in getting the tenderloin to a perfect temperature. Truly a fall meal with all the seasonal flavors.
Served with Butternut Squash Risotto
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Prep Time 3 hours
Cook Time 20 hours
Course Main Course
Servings 4 people

Ingredients
  

Marinated Pork Tenderloin

  • 1 pork tenderloin, trimmed
  • ¼ cup olive oil
  • 2 tsp lemon zest
  • ¼ cup fresh sage, chopped
  • 4 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tbsp kosher salt

Grilled Apples

  • 1 large Braeburn apple, cored (keep skin on)
  • 1 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tbsp fresh sage, chopped

Crispy Sage

  • 5-6 fresh sage leaves
  • 1 tbsp olive oil

Instructions
 

Instructions

  • Add all marinade ingredients together in a bowl, and stir until well mixed. Place tenderloin in bowl, or in zip lock bag and pour marinade over tenderloin until well coated. Place tenderloin in fridge overnight or at least 4 hours.
  • Prepare and heat grill to 350°. Take tenderloin out of fridge to let it warm up.
  • Prepare apples, core and cut into ¼" slices. Gently toss with olive oil, brown sugar and fresh sage, use remaining to brush while grilling.
  • Remove tenderloin from marinade, and place on grill. Sear for 3-4 minutes on both sides. Lower heat. Place apples on grill, and grill apples for 3-4 minutes on both side. Remove apples when desired grill marks and color have appeared.
  • Continue cooking pork until tenderloin reached 150-160°F. Remove tenderloin from grill, and let it rest before slicing.
  • Heat olive oil in small pan on medium-high heat. Add fresh sage leaves for 20-30 seconds. Remove immediately, place on paper towel to dry.
  • Slice pork into medallions, arrange apples and crispy sage on platter. Serve and enjoy
Keyword Grilled Pork, Pork Recipes, Pork Tenderloin
Continue reading
by Bjorn Bites & Booze
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