Strout Marinaded Pork Tenderloin Recipe

This Stout Marinated Pork Tenderloin recipe delivers juicy, tender pork infused with the bold flavors of dark stout beer, Dijon mustard, horseradish, honey, and fresh rosemary. Featured on Maddie and Kiki’s BBQ Barn Season 2, this grilled pork tenderloin is basted with a reduced beer marinade that caramelizes beautifully on the barbecue, creating a rich, savory glaze with subtle sweetness.

The Inspiration

Beer has long been used in marinades because its combination of malt, hops, and natural enzymes helps tenderize meat while adding layers of complex flavor. Dark stout beer, in particular, contributes roasted malt notes with hints of coffee, chocolate, and caramel that pair exceptionally well with pork.

On Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo demonstrate how a simple beer marinade can elevate an everyday pork tenderloin into an impressive barbecue centerpiece. Dijon mustard and horseradish provide gentle heat and tang, while honey balances the marinade with natural sweetness that caramelizes beautifully over the grill.

Fresh rosemary adds an aromatic herbal character that complements both the pork and the stout, creating a flavor profile that is rustic yet refined. By reducing the reserved marinade into a thick glaze, every layer of flavor is intensified, producing a glossy finish that keeps the pork moist throughout cooking.

Ingredients

2 pork tender loins (1 ½ lb each)
1 small bottle/can of dark Stout Beer
3 tbsp of Dijon Mustard
1 tbsp of Horseradish
1 tbsp honey
2 tsp of Black Pepper
Leaves from 2 large sprigs of rosemary, chopped
1 tbsp of olive oil
Salt, to taste

Method

Place the pork in a large sealable plastic bag.
In a mixing bowl, whisk together the beer, mustard, horseradish, honey, pepper and rosemary.
Mix 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.
Transfer marinade into a saucepan over medium heat, and bring to a simmer.
Reduce the marinade on a stove top for approximately 12 minutes until the sauce coats the back of a spoon.
Heat the barbecue to medium high (350F).
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 275F and continue to cook the tenderloins basting with the thickened marinade every 3 minutes for 12-15 minutes.
Cook until the pork has an internal temp of 150F.
Remove from the grill and tent with aluminum foil.
Let the meat rest for 8-10 minutes.
Serve with Tangy Buttermilk Potato Salad and enjoy!

Serving Suggestions

This Stout Marinated Pork Tenderloin is an outstanding main course for backyard barbecues, Sunday dinners, holiday meals, and casual entertaining. It pairs exceptionally well with creamy buttermilk potato salad, grilled seasonal vegetables, roasted potatoes, buttered corn on the cob, baked beans, or fresh coleslaw. The rich beer glaze also complements roasted root vegetables and grilled asparagus beautifully.

For a complete barbecue feast, serve the sliced pork alongside artisan bread, crisp garden salads, and your favorite barbecue sides. Beverage pairings include dark stout beer, amber ale, dry cider, Pinot Noir, or Cabernet Franc, all of which complement the savory flavors of the pork and rosemary. Garnish the platter with fresh rosemary sprigs for an elegant presentation.

Final Thoughts

This Stout Marinated Pork Tenderloin recipe showcases how a flavorful beer marinade can transform a lean cut of pork into a juicy, tender, and deeply satisfying barbecue meal. The combination of stout beer, Dijon mustard, horseradish, honey, and rosemary creates a rich glaze that caramelizes beautifully while enhancing every bite.

Find more recipes from Maddie & Kiki’s BBQ Barn here!