Beer Mustard Crusted Pork Loin

In a sauce pan, combine beer, mustard seeds, garlic powder, ground mustard, vinegar, brown sugar, and honey. Bring to a boil, reduce heat, and simmer until thickened. This took about 30 minutes, but adjust the time for a thicker or thinner sauce.

Add pork loins to a lidded container and cover with half the beer mustard sauce (reserve the other half for serving). Refrigerate for at least 1 hour or overnight.

Heat grill or oven to 350ºF.

Discard marinade and grill or bake pork loins until done and internal temperature reaches 160ºF, about 20 minutes. Slice and serve with reserved beer mustard sauce.