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Black & Tan Pork Tenderloin

Black & Tan Pork Tenderloin


For the Pork

  • 2-3 pounds pork tenderloin (chops or a boneless loin would work too)
  • 1 cup Pale Ale
  • 1 cup Guinness stout beer
  • 1 jalapeno pepper, minced
  • 3-4 cloves garlic, minced
  • 3/4 cup brown sugar
  • 2 tsp salt
  • 2 tsp pepper

For the Glaze

  • 1/4 cup pale ale
  • 1/4 cup Guinness stout beer
  • 5 tbs brown sugar
  • 1/2 jalapeno pepper, minced
  • pinch of salt
  • pinch of pepper
  • 2 tsp corn starch


  1. In a large zip lock bag, add the beers, jalapeno pepper, garlic, brown sugar, salt and pepper. Seal the bag and mix well. Add the pork and marinate for 6 hours and up to overnight.
  2. Heat up your grill to 375 degrees. Grill the pork until the internal temperature is 160 degrees (this is the temperature that I like, but guidelines say to cook pork to 170 degrees, your choice). When done, remove and let cool for 10 minutes.
  3. To make the glaze. In a sauce pan, add the jalapeno, beers, brown sugar, salt and pepper. Bring to a boil. You will need to keep whisking as the beer will foam up. Once the liquid is boiling, whisk in the corn starch. Lower temperature to low and cook for 10 minutes or so until the glaze thickens. Adjust seasoning if you wish.
  4. Slice pork as you wish and serve with the glaze.


Tenderloin can be served over a bed of cooked cabbage, leeks, peppers, garlic, carrots, jalapeno and bacon. Add a little beer, brown sugar salt and pepper. Serve with anything that you like to eat pork with. Potatoes would be great with the glaze.

Recipe courtesy of RockyMountainCooking.com


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