Ingredients
- 2 lbs pork tenderloin
- 1 cup beer (lager or pale ale)
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp rosemary, chopped
- 1 tsp thyme, chopped
- Salt and pepper to taste
Instructions
Method: Marinating and Grilling
- In a bowl, combine beer, olive oil, Dijon mustard, garlic, rosemary, thyme, salt, and pepper.
- Place the pork tenderloin in a resealable bag or shallow dish and pour the marinade over the pork. Seal and refrigerate for at least 2 hours, preferably overnight.
- Preheat the grill to medium-high heat.
- Grill the pork tenderloin for 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
- Let the pork rest for 5 minutes before slicing. Serve and enjoy!
