The recipe below comes from street pub event hosted by Deschutes Brewery.

The Oregon-based brewery will be pouring beers from 40 taps this Friday as part of a one-day pub event in downtown Minneapolis.

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Grilled Pork Tenderloin with Peaches and Goat Cheese
Serves 2-4


1-2 lbs Pork tenderloin-remove any silver skin on outside
½ C Black Butte Porter
½ C Ginger Ale
2 Tbsp Dijon Mustard
2 tsp Worcestershire Sauce
3 Cloves Garlic-peeled and smashed
2 tsp Sea salt
1 tsp ground pepper

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-Heat all ingredients except the pork loin to a soft boil on medium high heat
-Chill completely
-Add pork to marinade and allow to marinate for up to 4 hours(the longer the pork is marinated the stronger the flavors)
-Pull pork from the marinade and allow to air dry on a plate for 20 minutes and discard the marinade
-Grill on the BBQ until it reaches a internal temperature of 140 for medium rare to medium or go to 165 or higher for well done(my favorite is about 150-155 degrees!)
-Pull off the grill and allow to rest for 5 minutes and slice across the grain into rounds
-Serve it over a spoonful of fresh creamy goat cheese with 3 or 4 grilled peach wedges


1-2 each Peaches
1 Tbsp Olive oil
1 tsp Balsamic Vinegar
Pinch Sea salt

-Half the peach and pull out the pit
-Cut each ½ into 4 or 5 wedges(lengthwise)
-Toss with the other ingredients
-Sear on a hot grill(just enough to color, they will get very soft and mushy very quick0

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Enjoy with Black Butte Porter!