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In a sauce pan combine beer, mustard seeds, garlic powder. ground mustard, vinegar, brown sugar, and honey
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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
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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
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Heat grill or oven to 350
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Discard marinade and grill or bake pork loins until done and internal temperature reaches 160
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Slice and serve with reserved beer mustard sauce