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