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Servings: 4

Total Time: 20 minutes

  • 12 oz Sam Adams® Summer Ale
  • 1 Tbsp apricot preserves
  • 2 Tbsp white wine vinegar
  • 2 Tbsp mustard
  • 2 Tbsp garlic powder
  • 1 tsp dried parsley
  • 1 pork tenderloin (about 1 - 1 ½ pounds)
  • 1 cup cup apricot preserves
  • 1 1/2 Tbsp mustard
  • 1 tsp garlic powder
  • 2 Tbsp white wine vinegar
  • 1/2 tsp dried parsley
  • 1 pinch salt
  • 1 pinch black pepper

Grilling with a beer in one hand and a beer mixed into the pork glaze sounds like summer to us! This Fareway fan favorite is rich with flavor and dripping in sweet apricot goodness.

Directions

  1. Combine first six ingredients (Sam Adams® Summer Ale through dried parsley) for the marinade.

  2. Add pork and refrigerate for 4 to 6 hours; discard remaining marinade.

  3. Season tenderloin with salt and pepper.

  4. Grill over medium heat for 20 to 25 minutes, or until internal temperature reaches 145°F.

  5. Meanwhile, heat remaining ingredients in a sauce pan for the glaze and simmer for 5 minutes, or until flavors are combined, adding water if necessary.

  6. Brush tenderloin with glaze and grill just enough to caramelize the sauce, 1 to 2 minutes.

  7. Let pork rest for 3 to 5 minutes before slicing.

  8. Serve with glaze.

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