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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 gallon size zip lock bag, mix the beers, jalapeno pepper, garlic, brown sugar, salt and pepper.
  2. Add the pork and marinate at least 6 hours, or overnight.
  3. Heat your grill to 375 degrees.
  4. Grill the pork until the internal temperature is at least 160 degrees. Remove and let cool for 10 about minutes.
  5. For the glaze, mix the jalapeno, beers, brown sugar, salt and pepper in a saucepan and bring to a boil, whisking continuously.
  6. Once the liquid is boiling, whisk in the corn starch. Lower temperature to low and cook until the glaze thickens, about 10 minutes.
  7. Slice pork and serve with the glaze.


Recipe adapted from RockyMountainCooking.com


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