Apple Cider Pork Tenderloin (Canadian Style) | Arteflame

Introduction

There is a specific kind of magic that happens when sweet apple cider meets the smoky char of a wood fire. The aroma of maple syrup caramelizing on juicy pork tenderloin instantly transports me to crisp autumn evenings wrapped in flannel, gathering around the grill with friends. It is comfort food elevated by the open flame, offering a perfect balance of rustic charm and elegance.

Why This Recipe is a Keeper

I adore this dish because it delivers restaurant-quality complexity with surprising ease. It perfectly balances the savory richness of the meat with the tart sweetness of caramelized apples, creating a glaze that is practically liquid gold. Plus, utilizing the different heat zones of the Arteflame means you can sear the pork and soften the fruit simultaneously, making dinner service smooth and stress-free.

Chef’s Tips for the Perfect Sear

• Manage the Sugars: Because the marinade contains maple syrup, start with a high-heat sear on the center grate for char marks, then move the meat to the flat cooktop to finish roasting. This prevents the glaze from burning before the pork is cooked through.
• Rest for Juiciness: Lean cuts like tenderloin can dry out quickly. Remove the pork at exactly 145°F and let it rest for at least 10 minutes to ensure every bite remains buttery soft.

Make It Your Own

If you find yourself out of apple cider, a splash of bourbon or even an unfiltered pear nectar makes a fantastic substitute. You can also swap the apples for firm pears or peaches, which hold up beautifully against the heat of the grill.

Ingredients

The Pork and Marinade

• 2 pork tenderloins (approx. 1 lb each), trimmed of silver skin
• 1 cup apple cider (unfiltered preferred)
• 1/4 cup pure Canadian maple syrup
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

The Garnish

• 2 crisp apples (Honeycrisp or Gala), cored and sliced into wedges
• 2 tablespoons unsalted butter
• Fresh rosemary sprigs for serving

Instructions

Step 1: Prepare the Marinade

1. In a medium mixing bowl, whisk together the apple cider, maple syrup, olive oil, minced garlic, Dijon mustard, fresh thyme, salt, and black pepper until fully combined.
2. Place the trimmed pork tenderloins into a large resealable plastic bag or a shallow glass dish.
3. Pour half of the marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to overnight for deeper flavor. Reserve the remaining marinade for glazing later.

Step 2: Fire Up the Arteflame

1. Build a wood fire in the center of your Arteflame grill. Allow it to burn down until you have a bed of hot coals and the cooktop reaches searing temperature.
2. Lightly oil the flat steel cooktop to prevent sticking and ensure a golden sear.
3. Pour the reserved marinade into a small cast-iron saucepot and place it on the flat cooktop near the center to simmer and thicken into a glaze.

Step 3: Sear the Pork

1. Remove the pork tenderloins from the marinade (discard the used marinade) and pat them dry slightly.
2. Place the tenderloins directly onto the center grill grate for a quick sear, rotating every minute to get char marks on all sides (about 3-4 minutes total).
3. Move the pork onto the flat steel cooktop to finish cooking. This allows the meat to roast evenly without burning the sugars in the maple syrup.

Step 4: Grill the Apples and Glaze

1. While the pork is finishing, melt the butter on a cooler section of the cooktop and add the apple wedges. Grill them until tender and caramelized, about 4-5 minutes per side.
2. Brush the thickening glaze from your saucepot generously over the pork tenderloins during the final few minutes of cooking.
3. Continue cooking until the internal temperature of the pork reaches 145°F (63°C).

Step 5: Rest and Serve

1. Remove the pork from the grill and place it on a cutting board. Tent loosely with foil and let it rest for 10 minutes. This step is crucial for juicy meat.
2. Slice the pork into medallions.
3. Serve topped with the grilled apple wedges and a drizzle of any remaining glaze. Garnish with fresh rosemary.

Tips

Cooking pork tenderloin on the Arteflame requires a balance of high heat and careful timing to ensure the meat stays tender and juicy. Because tenderloin is a lean cut, it can dry out quickly if overcooked. Using a digital meat thermometer is the best way to guarantee perfection; pull the meat off the grill exactly when it hits 145°F, as the temperature will rise slightly while resting. When managing your fire, keep the center intense for that initial sear, but utilize the outer ring of the cooktop for the apple slices. The sugars in the apples and the maple glaze can burn if placed too close to the direct flame, so the moderate heat zones are your best friend here. Finally, do not skip the resting period; cutting into the meat too early will cause all those delicious, cider-infused juices to run out onto the board rather than staying in the pork.

Variations

While the classic apple and maple combination is a crowd-pleaser, this recipe is versatile enough to handle a variety of flavor adjustments to suit your palate. You can easily tweak the sweetness or add a savory kick depending on the occasion. Here are a few ways to mix things up while still utilizing your Arteflame grill:

• Spicy Kick: Add a teaspoon of red pepper flakes or a pinch of cayenne powder to the marinade to balance the sugar with some heat.
• Bourbon Glazed: Swap half of the apple cider in the glaze for a good quality bourbon for a deeper, oaky flavor profile.
• Herb Garden: Replace the thyme with fresh sage or rosemary for a more potent, earthy aroma that pairs beautifully with pork.
• Pear Swap: Instead of apples, use firm pears (like Bosc) which grill beautifully and offer a smoother texture.
• Bacon-Wrapped: Wrap the tenderloins in thin slices of bacon before grilling for added smokiness and fat content.

Best pairings

To create a cohesive meal that celebrates the flavors of the season, pair this Fire-Kissed Apple Cider Pork Tenderloin with sides that complement its sweet and savory profile. You want dishes that can hold their own against the bold maple and char flavors without overpowering the main protein. Starchy vegetables and roasted grains work particularly well here. Consider using the extra space on your Arteflame cooktop to prepare these sides simultaneously for a synchronized dinner service:

• Roasted Root Vegetables: Grill carrots, parsnips, and sweet potatoes directly on the flat top until tender and charred.
• Creamy Polenta or Grits: A soft bed of cheesy polenta soaks up the extra cider glaze perfectly.
• Grilled Asparagus: The bitterness of charred asparagus cuts through the sweetness of the maple syrup.
• Wild Rice Pilaf: A nutty wild rice mix with dried cranberries mirrors the fruit elements in the pork.

Conclusion

This Fire-Kissed Apple Cider Pork Tenderloin is more than just a recipe; it is a celebration of Canadian flavors and the joy of wood-fired cooking. By utilizing the Arteflame grill, you achieve a texture and flavor depth that standard ovens simply cannot replicate. The combination of the smoky sear, the tender meat, and the caramelized apples creates a symphony of tastes that perfectly embodies the spirit of autumn dining. Whether you are an experienced pitmaster or new to the world of flat-top grilling, this dish is approachable and incredibly rewarding. We hope this recipe becomes a staple in your outdoor cooking rotation. Gather your friends, light the fire, and enjoy a meal that warms both the body and the soul.