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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

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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