Beer Marinated Pork Tenderloin

The sweet yet tangy beer marinade keeps the pork moist and flavorful in this recipe for Beer Marinated Pork Tenderloin. Top it with a colorful, smoky, charred corn relish for an easy, delicious way to feed a crowd.


  • 2 pork tenderloins (about 2 pounds total)


In bowl, whisk together marinade (ingredients below); pour into large plastic zip-close bag and add pork tenderloins, turning to coat. Let marinate in refrigerator for 8 hours or overnight.

Remove tenderloins from marinade, shaking off excess.

Set EGG for direct cooking at 500°F/260°C.

When hot, place tenderloins directly over heat, turning ¼ turn until browned on all 4 sides, 2 to 3 minutes per side.

Transfer tenderloins to a V-rack or raised grid; close dome of EGG and continue cooking until the tenderloins are slightly pink in the center (145°F/63°C). Remove from EGG and let rest for 5 minutes for juices to settle. Cut tenderloin into thick slices and serve with Charred Corn-Cheddar Relish (recipe below).

Marinade Ingredients:

  • 1 (12-ounce) bottle Ale
  • ½ cup maple syrup
  • ¼ cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Relish Ingredients:

  • 1 ½ cups fresh corn kernels (or frozen corn kernels, thawed)
  • ½ cup finely diced jarred roasted red bell peppers
  • ½ cup finely diced Cabot Sharp Cheddar
  • ¼ cup chopped fresh cilantro or parsley
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

Relish Instructions:

Place large nonstick or cast-iron skillet on the Big Green EGG. When skillet is hot, add corn and cook, stirring occasionally, until corn is nicely browned, about 2 minutes (be prepared for some to pop out of skillet).

Transfer corn to bowl. When cool, add remaining ingredients and combine well. Serve spooned on top of sliced pork.

Makes 8 servings.

Recipe and photo from Big Green Egg. Recipe adapted from Cabot Cheese. For more information, visit