Homefed Friday: Beer-Mustard Pork Tenderloin

Homefed Friday: Beer-Mustard Pork Tenderloin

Our Beer-Mustard Pork Tenderloin recipe brings all the flavors of fall to the table! The savory pork and naturally sweet apples combined with the divine cream sauce is delicious. This dish is comforting and elegant, a meal that will impress your guests and leave their bellies full.   

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  • 4 tbsp Dijon 
  • 4 tbsp grain brown mustard 
  • 2 tbsp Island Coastal Lager or Lemonada 
  • 3 tbsp mayo  
  • ½ tsp crushed red pepper 
  • Two pork tenderloins 
  • Multi-colored petite potatoes, cut in half or quarters 
  • 2 cups of butternut squash, cut into same size pieces as potatoes 
  • 1 crisp apple, peeled, cored and diced 
  • 1 tbsp. 15 ml butter 
  • 1 large shallot, chopped 
  • 1/4 cup cider vinegar  
  • 1 cup chicken broth 
  • 2 tbsp Island Coastal Lager or Lemonada 
  • 3/4 cup heavy cream  
  • 1 pinch turmeric 
  • 5 oz baby spinach  


In a bowl, whisk together the ingredients for the marinade. Place tenderloins in a zip lock bag, coat well and cover and marinate for 4–8 hours in the refrigerator. Drain and discard marinade. 

Preheat oven to 375°. Toss potatoes and butternut squash with olive oil, salt and pepper. Place veggies on parchment paper on sheet pan, roast for 20 minutes or until soft.  

In a large oven-safe skillet set over medium-high heat, brown tenderloins for 3 minutes on each side, add oil as needed. Continue cooking in the oven for about 15 minutes or until a thermometer inserted in the center of the tenderloin reads 140° for medium rare. Transfer to a plate and cover with foil. Let stand for 10 minutes. 

Meanwhile, in another large skillet set over medium-high heat, melt butter and brown apples on each side for about 3 minutes. Set apples aside on a plate. 

In the same skillet, add shallots and garlic and continue cooking for 1 minute. Deglaze with beer and cider vinegar; reduce until almost all the liquid has evaporated. Add broth, cream and turmeric. Reduce until sauce coats the back of the spoon. Add apples, potatoes, butternut squash and spinach to skillet and continue cooking until spinach wilts. Season with salt and pepper.  

Slice pork tenderloin and serve over the apple and fall vegetables; drizzle extra sauce over the pork.