Trappist-Infused Pork Tenderloin with Belgian Stout Glaze

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A sophisticated dish honoring Brussels' beer culture, featuring tender pork coated in a rich glaze made with locally celebrated Trappist beer. This Belgian-inspired pork recipe, ready in about 35 minutes, pairs Pork tenderloin, All-purpose flour, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb Pork tenderloin
• 2 tbsp All-purpose flour
• 2 tbsp Olive oil
• 1/2 cup Belgian Trappist beer
• 2 tbsp Balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Brown sugar
• 1/2 tsp Garlic powder
• 1 tsp Sea salt
• 1/2 tsp Freshly ground black pepper

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Trim excess fat from pork tenderloin and cut into 1.5-inch thick medallions. Pat dry and season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Dredge each medallion in 2 tbsp all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear pork medallions for 3 minutes per side until golden brown. Transfer to a plate and set aside.
3. Step 3: Add 1/2 cup Belgian Trappist beer, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard, and 1 tbsp brown sugar to the skillet. Bring to a simmer and cook for 4 minutes until slightly thickened, scraping up any browned bits.
4. Step 4: Return pork medallions to the skillet, coating them in the glaze. Reduce heat to low and cook for 6-8 minutes, turning occasionally, until pork reaches an internal temperature of 145°F and the glaze is glossy and sticky.