Combine first six ingredients (Sam Adams® Summer Ale through dried parsley) for the marinade.
Add pork and refrigerate for 4 to 6 hours; discard remaining marinade.
Season tenderloin with salt and pepper.
Grill over medium heat for 20 to 25 minutes, or until internal temperature reaches 145°F.
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.
Brush tenderloin with glaze and grill just enough to caramelize the sauce, 1 to 2 minutes.
Let pork rest for 3 to 5 minutes before slicing.
Serve with glaze.