Grilled Pork Tenderloin with Beer and Mustard Glaze

Prep time: 15 min. Cook time: 15 min. Total: 20 min. Marinating time: 4 hours 


2 – 1.5 pound pork tenderloins (excess fat removed)


¼ Cup whole grain mustard

1/3 cup apple cider vinegar

¼ cup honey plus and additional ¼ cup for the sauce

2 cloves garlic minced

¼ cup shallot minced

½ cup brown sugar

12 oz. dark beer (for stronger flavor)


  • 1. Combine all ingredients for the marinade and whisk well. (Be sure to use a good, local dark beer. I used Yuengling Porter from PA). Place the two pork tenderloins in a gallon zip top bag and pour in the marinade. Press out any extra air and seal tightly. Refrigerate for at least an hour or up to 8 hours.

  • 2. Preheat your grill or smoker to 400 degrees F. Remove the tenderloin from the marinade and shake off any excess shallot or garlic pieces. Reserve the marinade and set aside. Place tenderloins on the grill.

  • 3. Grill for 2-3 minutes per side before rotating. Continue cooking until internal temp. reads 145 degrees F. Remove from grill to rest 5-10 min. If using a smoker, smoke until the internal temp reads 145, about 20 to 30 minutes.

  • 4. While pork is resting, pour 2 cups of the reserved marinade and ¼ cup of honey into a sauce pot. Bring sauce up to a boil and reduce heat. Let simmer for 10-15 min until the consistency is syrupy.

  • 5. Slice tenderloin against the grain and top with a spoonful of the glaze before serving.


Tequila Lime Chicken

Prep time: 15 min. Cook time: 20 min. Total time: 2-4hr. 35 min.


4 limes

Zest of 2 limes

1 cup Tequila

¼ cup olive oi

¼ cup Agave plus and additional 1/8 cup for the sauce

¼ cup shallots

2 tsp. kosher salt

5 cloves of garlic

1 jalapeno, seeds and ribs removed and diced

½ bunch chopped cilantro

6 boneless skinless chicken breasts

2 cups grated Monterey Jack cheese


  • 1. Zest 2 limes and roll the limes on the counter top to release their juice.  Slice open the limes and squeeze out the juice. Add the zest, lime juice, tequila, olive oil, salt, garlic, jalapenos and cilantro.  Reserve 1/2 cup of the marinade. Add the chicken to a large plastic bag and pour in the remaining lime-tequila mixture. Seal bag and marinate in the fridge for 2 to 4 hours.

  • 2. Remove the chicken from the bag and grill it over medium-high heat. Rotate the chicken 45 degrees on both sides to create nice grill marks. Continue grilling until chicken is cooked through, 4-5 min. per side.

  • 3. Pour reserved marinade and additional 1/8 cup of agave into a sauce pot and reduce to a syrupy consistency, and 5 to 10 minute. (If there isn't enough marinade left over to make the sauce, do not use any of the marinade that was used on the chicken. Make another 1/2 batch of the marinade to use.)

  • 4. Melt the Monterey Jack over the top of the sliced chicken breasts. Serve it on a plate and top with any side you like (Suggestions: Corn/Flour tortillas, Pico de gallo, sour cream and sauce)


Coming Soon



Smoked Salmon Dip Recipe

Prep time: 10 min. Cook time: 45 min.  Total time: 55 min.  Serves: 8 people


4 oz. Salmon

Seasoning Salt

½ tsp. lemon pepper

8 oz. cream cheese softened

½ plain Greek yogurt

1 Tbsp. lemon juice

1 Tbsp. dill weed minced

1 clove garlic minced

½ tsp. smoked paprika

½ tsp. Kosher salt

¼ tsp. fresh ground black pepper

¼ tsp. crushed red pepper flakes

1 tsp. lemon zest


  • 1. Preheat your smoker to 275 degrees F. Season the salmon with seasoning salt and place in the smoker. Smoke until the internal temperature reaches 145 degrees F. (30-45 min.). Allow the salmon to cool before flaking.

  • 2. In a medium mixing bowl, combine all ingredients except the salmon. Stir thoroughly. When well combined, gently fold in the flaked salmon. Garnish with additional fresh lemon zest and dill before serving.

  • 3. You can serve the dip with crackers, sliced baguettes or crunchy vegetables