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
- 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.