Yum Beer Mustard Crusted Pork Loin - Beer Girl Cooks

Beer Mustard Crusted Pork Loin

Beer Mustard Crusted Pork Loin

Beer Mustard Crusted Pork Loin

I’m baby stepping my way back.

It’s been a real crap storm of a year and I needed a break.  The kind of break that heals the soul.  The kind of healing that can only be accomplished by time.

The kind of time spent spent at the beach for a week with my family.  The mixture of sweet and bitter to get to spend the week with one sister, yet missing another and her 7 year old triplets because the universe had other plans for them.

Time spent with my mom having dinner and drinks.  Sitting in a quiet corner of Harry’s talking about old friends, life, loss, and heartbreak.

Time spent fishing with my dad all day long from my dock.  An experience made even better by my dad’s willingness to bait my hook and release the giant ugly catfish I caught.  For this, I’ll forgive him for turning up his nose at my craft bear while drinking The Beast.

Time spent kayaking around the lake, sunset dinners on the deck overlooking the water with Chris, pedicures, life jackets and little kids jumping off the dock into the water, me jumping off the dock into the water, Great Blue Herons and Turkey Vultures, drifting around the lake on a raft with a floating cooler of my favorite summer craft beers, laughter, kids fishing, good trashy books, good friends, meeting new friends, boat rides, water skiing, cook-outs, baked beans, burgers and dogs, popsicles, and of course, plenty of craft beer.

It’s been a summer of healing, friends.

Beer Mustard Crusted Pork Loin

And now I’m back.  I can’t think of a better way to return than with a craft beer celebration just in time for Oktoberfest.  Milena from Craft Beering has gathered a bunch of friends together to bring you a collection of recipes for an Oktoberfest Bash.  I give you a Beer Mustard Crusted Pork Loin.  Scroll below the recipe for a complete list of Oktoberfest Bash food and links to the amazing recipes.

Beer Mustard Crusted Pork Loin

Beer Mustard Crusted Pork Loin


  • 24 ounces amber ale (I used Copper from The Olde Mecklenburg Brewery)
  • 1/2 cup yellow mustard seeds
  • 1 teaspoon garlic powder
  • 3 tablespoons ground mustard
  • 1/2 cup apple cider vinegar
  • 2 cups brown sugar
  • 1/2 cup honey
  • 4 pounds pork loin


  1. In a sauce pan combine beer, mustard seeds, garlic powder. ground mustard, vinegar, brown sugar, and honey
  2. Bring to a boil, reduce heat, and simmer until thickened - this took about 30 minutes, but adjust the time for a thicker or thinner sauce
  3. Add pork loins to a lidded container and cover with half the beer mustard sauce (reserving the other half for serving) and refrigerate for at least one hour or overnight
  4. Heat grill or oven to 350
  5. Discard marinade and grill or bake pork loins until done and internal temperature reaches 160
  6. Slice and serve with reserved beer mustard sauce
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Craft Beering  Schweinshaxe (Bavarian Roasted Pork Knuckle)

Itsy-Bitsy Kitchen  Bee Sting Cake

Girl Heart Food  Traditional Pork Schnitzel

Beer Girl Cooks  Beer Mustard Crusted Pork Loin

Tasty Ever After – Kartoffelsuppe (German Potato Soup)

Sugar Love Spices  Porchetta Panini

Seasons & Suppers  German Beef Rouladen

The Bearded Hiker  Sauerbraten

Kelly Lynn’s Sweets & Treats  German Chocolate Cake Cookies

Leeks and High Heels  12 Beer Pairings Just in Time for Oktoberfest

The Home Cook’s Kitchen  Cheese and Cherry Strudel

What Should I Make For  Bavarian Soft Pretzels

Beer Mustard Crusted Pork Loin

33 Responses to Beer Mustard Crusted Pork Loin

  1. I am so glad you are back Rachelle, one baby step at a time! and relax you were not the only one MIA as me too, I just got back… virtual hugs my friend! PS. great recipe for a comeback!!

  2. A virtual hug to you, Rachelle, beautiful words for a beautiful post. Thank you for sharing it with us and joining this fantastic group of people and their recipes. We are honored to be among them! Your recipe sounds and looks amazing.

  3. We are most eagerly embracing your beautiful offering Rachelle! I had no idea about the depth of what you went through, sending you all the good vibes I am capable of. Beautiful dish, not only festive, but healing, I guess depends on how you look at it. Glad that you joined us!

  4. Hey yeeeeesssss GIRL!!!! Love me some pork! Especially when when it’s crusted with beer mustard and served with beer. We have a few bottles of amber ale in the refrig and a nice loin in the freezer, so I’m making this next week for an easy dinner. YUM & cheers to Oktoberfest 2017 🙂

  5. Wow, this pork loin looks amazing, Rachelle! Like mouthwatering delicious! I knew you had a rough year, but I had no idea about your sister and her children. I’m so sorry. I know words can’t heal like time, but there are bunches of folks out here in the blog world who’ve been sending you good wishes. Glad to hear you had a great week with the family…even if Dad drinks the Beast. Hah! (Laura’s Dad only drinks Miller Lite. Blech!)

  6. There is nothing like mustard and a pork loin! I have a friend from France who came to cook with me one day and we took a pork loin, coated it in dijon mustard, wrapped it on bacon and roasted. Simple but delicious! Thanks for sharing a great recipe!

  7. Well…WELCOME BACK! And man…what a fab recipe to come back with!! Your recipes are amazing…Never stop what you are doing! This looks absolutely divine and here’s to a FABULOUS new chapter in your book!

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