Grilled pork tenderloin with Fin du Monde beer
- Preparation 10 min
- Refrigeration 2 h
- Cooking 15 min
- Servings 4 à 6
- Freezing I do not suggest
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🔥 BBQ Pork Tenderloin: The Summer Classic That Never Fails
A juicy grilled pork tenderloin, a bold beer-based marinade made with La Fin du Monde, and a hot BBQ — summer is officially on. If you’re looking for grilled pork tenderloin ideas that are simple, bold, and packed with flavor, this one’s about to become your new go-to.
Not sure how to grill pork tenderloin perfectly? It’s easier than you think: marinate, sear, turn, and let the grill do the magic. This marinated and grilled pork tenderloin uses a killer blend of beer, brown sugar, garlic, and spices for that sweet-salty crust we all crave.
Wondering how to marinate pork tender for max flavor? This marinade for pork fillet does all the heavy lifting — and you only need a few hours for the magic to happen. It’s the kind of marinade for pork tenderloin recipe that transforms a lean cut into something juicy, tender, and full of character.
Serve it with grilled veggies, herbed sauce, or even on its own — either way, it’s the kind of dish that smells amazing, tastes even better, and turns you into a backyard legend. Plus, if you’re wondering about the perfect grilled pork tenderloin time, this baby cooks in just 12–15 minutes over medium heat.
Easy prep. Epic flavor. One more reason to fire up the BBQ.
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Make ahead
- Marinate the pork for 2 hours (or even better overnight) to fully soak up the flavor.
Perfect doneness
- Grill over medium direct heat for 12 to 15 minutes, turning every 3–4 minutes for even cooking.
- Remove from the grill when the internal temp hits 145°F (63°C), then let rest 5 minutes under foil.
Why pink is the best way to serve pork
- That slightly rosy center is the key to juicy, tender pork.
- Gone are the days of overcooking pork “just to be safe.”
- When cooked to 145°F and rested, pork is not only safe — it’s absolutely delicious.
Storage
- Keeps in the fridge for 3 to 4 days in an airtight container.
- Makes great leftovers for sandwiches, grain bowls, or cold BBQ pork wraps!
Suggested sides
- Grilled vegetables like bell peppers, zucchini, corn, or red onions
- Potato salad or foil-roasted baby potatoes
Grilled pork tenderloin with Fin du Monde beer
- 2 pork tenderloins
- 1/4 cup (60 ml) Fin du Monde beer (from Unibroue)
- 1/4 cup (60 ml) olive oil
- 1/4 cup (45 g) packed brown sugar
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) low-sodium soy sauce
- 2 tbsp (30 ml) Worcestershire sauce
- 3 garlic cloves, finely chopped
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
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Preparation
- In a bowl, whisk together the olive oil, brown sugar, vinegar, soy sauce, Worcestershire sauce, garlic, spices, salt, pepper, and beer.
- Place the pork tenderloins in a large resealable bag. Pour in half of the marinade (reserve the other half for serving), seal the bag, remove the air, and coat the meat well. Refrigerate for at least 2 hours.
- Preheat the BBQ to high heat and oil the grates. Sear the pork tenderloins for 3 minutes on each side to get a good char.
- Move the tenderloins to indirect heat, close the lid, and continue cooking until the internal temperature reaches 140°F (60°C) for a perfect pink, juicy center.
- Transfer to a plate, cover with foil, and let rest for 5 minutes.
- Slice the pork, drizzle with the reserved marinade (the portion that was not used for marinating), and serve with grilled vegetables.
Aim for 145°F (63°C). Remove from the grill at this temp and let it rest 5 minutes. This gives you perfectly rosée, juicy pork that’s still 100% safe to eat.
Absolutely. For a non-alcoholic option, try unsweetened apple juice or a mix of apple juice and apple cider vinegar for that same sweet-acid balance.
Grilled veggies, potato salad, roasted corn, rice, or even a tangy herb sauce. Keep it fresh, summery, and bold — just like the pork itself.
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