Stout Marinated Pork Tenderloin Recipe

This Stout-Marinated Pork Tenderloin recipe combines tender pork with dark stout beer, Dijon mustard, horseradish, rosemary and black pepper for a rich, savoury marinade designed for the grill. Featured on License to Grill with Rob Rainford, this easy barbecue recipe delivers juicy pork with a beautifully charred exterior and a bold sauce made from the reduced marinade.

The Inspiration

Great grilling often begins long before the food reaches the barbecue, and this recipe demonstrates exactly why marinating can make such a difference. Rob Rainford’s License to Grill is built around the idea that outdoor cooking should be flavourful, approachable and satisfying, and this Stout-Marinated Pork Tenderloin brings those qualities together in one impressive dish.

The inspiration for the recipe comes from the deep, roasted character of dark stout beer. Rather than using beer simply as a beverage alongside the meal, the stout becomes the foundation of a flavour-packed marinade. Its rich character pairs naturally with pork, while Dijon mustard and horseradish add sharpness and depth. Fresh rosemary contributes an aromatic herbal note, and black pepper brings a gentle warmth that works particularly well with grilled meat.

Featured in the Baseball & Pulled Pork episode of License to Grill, this recipe fits perfectly into the atmosphere of outdoor entertaining. It is a substantial main course that can be served alongside classic barbecue sides for a relaxed gathering with family and friends.

Ingredients

4 pork tender loins (1 ½ lb each)
2 onion cut into large slices
1 large can of dark Stout Beer
2 tablespoons of Dijon Mustard (30ml)
1 tablespoon of Horseradish (15ml)
2 teaspoons of Black Pepper (10ml)
2 sprigs of rosemary
1 tablespoon of olive oil
Salt to taste

Method

Place the pork in a large sealable plastic bag. In a non-reactive (ceramic or glass bowl) combine the stout, mustard, horseradish, pepper and rosemary. Mix together and pour into the plastic bag over the pork. Add the onions and seal the bag – removing as much air as possible. Massage the marinade into the meat and ensure that it is well coated.
Leave the pork to marinade in the fridge for 4 hours.
Remove the pork and pat dry. Strain the marinade into a saucepan and reserve the onion. Reduce the marinade on a stove top for approximately 20 minutes until the sauce coats the back of a spoon.
Heat the barbecue to medium high (350 degrees Fahrenheit 15-0 C). Rub the tenderloins with olive oil and season with salt.
Place the meat on the grill and sear until golden brown, rotating to ensure char marks are evident all over the meat. Reduce the heat to 275 degree F and continue to cook the tenderloins basting with the thickened marinade every 5 minutes for 15-20 minutes.
Serve and enjoy!

Serving Suggestions

For a more substantial barbecue spread, serve the tenderloin alongside grilled vegetables, roasted potatoes or a selection of fresh seasonal produce. The reserved onions can be incorporated into the serving plate to add another layer of savoury flavour. A simple crusty bread or dinner roll can also help soak up the rich stout-based sauce.

This recipe is also well suited to entertaining because the pork can be sliced and arranged on a large platter for guests to serve themselves. Pair it with refreshing non-alcoholic drinks, iced tea or sparkling water for a casual summer meal. For a more traditional barbecue experience, the deep stout flavours of the pork can also complement a range of grilled dishes served at the same gathering.

For dinner, arrange the sliced pork tenderloin over a bed of grilled or roasted vegetables and spoon some of the reduced marinade over the top. The combination creates a plate that feels hearty and satisfying without requiring an overly complicated collection of side dishes.

Final Thoughts

This Stout-Marinated Pork Tenderloin recipe is a delicious example of how a simple marinade can transform a familiar cut of pork into a memorable grilled main course. Dark stout beer provides a rich foundation, while Dijon mustard, horseradish, rosemary and black pepper add layers of savoury, spicy and aromatic flavour.

Find more recipes from License to Grill here!