Grilled Pork Tenderloin: Pumpkin Spice (New Hampshire Style) | Arteflame

Introduction

There is a specific moment when the air turns crisp and the leaves ignite in shades of amber that calls for bold, warming flavors. This Grilled Pumpkin Spice Pork Tenderloin is that feeling captured on a plate. Imagine the aroma of toasted cinnamon and nutmeg wafting from the grill, mingling with the smokiness of wood fire. As you slice into the meat, the caramelized, sugary crust gives way to a tender, juicy pink center, offering a sophisticated savory twist on the season's most famous spice blend.

Why This Recipe Works

Too often, we relegate warming spices to pies and lattes, but they are spectacular when paired with savory pork. I love this recipe because it balances the natural sweetness of the meat with the earthy heat of ginger and cloves. It is an impressive centerpiece that looks like you spent hours prepping, yet it comes together quickly. Cooking it on the Arteflame adds a layer of wood-fired magic that you just cannot replicate in an indoor oven.

Kitchen Wisdom

• Watch the Sugar: Since the rub contains brown sugar, it caramelizes quickly. Keep the initial sear brief to avoid burning, then move the meat to the cooler flat-top zone to finish.
• Rest is Crucial: Let the meat sit for at least 10 minutes before slicing. This ensures the juices redistribute, keeping every bite moist.
• Room Temp Meat: Pull the pork out of the fridge 20 minutes before grilling to ensure even cooking.

Swaps & Subs

If you don't have pumpkin pie spice on hand, a simple mix of cinnamon, allspice, and a pinch of cayenne works wonders. You can also swap the maple syrup glaze for honey or an apricot preserve for a different kind of sticky sweetness.

Ingredients

The Meat

• 2 Pork tenderloins (approx. 1 lb each), silver skin trimmed
• 2 tbsp Olive oil (for binding the rub)

The Pumpkin Spice Rub

• 1/4 cup Brown sugar, packed
• 1 tbsp Pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Kosher salt
• 1/2 tsp Freshly ground black pepper

The Glaze (Optional)

• 2 tbsp Pure New Hampshire maple syrup
• 1 tbsp Apple cider vinegar

Instructions

Step 1: Prepare the Spice Blend

1. In a small mixing bowl, combine the brown sugar, pumpkin pie spice, smoked paprika, garlic powder, salt, and black pepper.
2. Mix thoroughly with a fork to break up any clumps of sugar, ensuring an even distribution of spices.
3. Set the rub aside while you prepare the meat.

Step 2: Season the Pork

1. Pat the pork tenderloins dry with paper towels to ensure the rub sticks properly and helps create a better sear.
2. Drizzle the olive oil over the meat, using your hands to coat the tenderloins evenly on all sides.
3. Generously sprinkle the spice blend over the pork, pressing it firmly into the meat to form a crust. Let it sit at room temperature for 15–20 minutes while you prep the grill.

Step 3: 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 is heated.
2. Lightly oil the flat cooktop surface to prevent sticking.
3. Identify your heat zones: the area nearest the center grate is for searing, while the outer ring is for gentler cooking.

Step 4: Sear the Tenderloins

1. Place the tenderloins directly onto the center grill grate or the hottest part of the flat cooktop.
2. Sear for about 2–3 minutes per side, rotating until a dark, caramelized crust forms around the entire exterior. Be careful not to burn the sugar in the rub; move the meat if the flame is too aggressive.

Step 5: Finish Cooking

1. Move the seared tenderloins to the flat cooktop surface, slightly further away from the direct flame.
2. Continue cooking for 10–15 minutes, turning occasionally to ensure even heating.
3. If using the glaze, whisk the maple syrup and cider vinegar together and brush it over the pork during the last 2 minutes of cooking.
4. Cook until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).

Step 6: Rest and Serve

1. Remove the pork from the grill and transfer it to a cutting board.
2. Tent loosely with foil and let the meat rest for at least 10 minutes. This allows the juices to redistribute throughout the tenderloin.
3. Slice into medallions and serve immediately.

Tips

Mastering pork tenderloin on the Arteflame requires attention to temperature management. Because this rub contains brown sugar, it is susceptible to burning if exposed to direct flame for too long. The beauty of the Arteflame is its dual-zone cooking capability. Always start with a quick sear to lock in flavor, but rely on the flat steel cooktop to bring the internal temperature up to 145°F gently. This prevents a charred exterior with a raw interior.

Additionally, do not skip the resting phase. Pork tenderloin is a lean cut of meat, and cutting into it immediately after grilling will cause all the flavorful juices to run out onto the cutting board, leaving you with dry meat. If you prefer a smokier flavor, try using fruit woods like apple or cherry in your fire pit, as these wood types pair exceptionally well with the pumpkin spice profile.

Variations

While the classic New Hampshire style focuses on sweet and savory balance, you can easily tweak this recipe to suit different palates. Cooking is about experimentation, and the neutral flavor of pork makes it the perfect canvas for variations on the fall theme. Here are a few ways to mix things up while keeping the autumn spirit alive:

• Spicy Kick: Add 1/2 teaspoon of cayenne pepper or chipotle powder to the dry rub to contrast the sweetness of the brown sugar.
• Herb Crusted: Mix finely chopped fresh sage and thyme into the rub for a more earthy, herbaceous flavor profile.
• Bourbon Glaze: Swap the apple cider vinegar in the glaze for a splash of bourbon to add a deep, oaky richness.
• Mustard Finish: Brush the pork with grainy Dijon mustard before applying the rub for a sharper, tangy bite.
• Apple Brined: Soak the tenderloins in apple cider and salt brine for 4 hours before grilling for maximum juiciness.

Best pairings

To create a cohesive meal that celebrates the harvest season, pair this pumpkin spice pork with sides that highlight autumnal produce. The savory notes of the pork need to be balanced with textures and flavors that are roasted, nutty, or slightly tart. Since you already have the Arteflame hot, utilize the flat cooktop to prepare your side dishes alongside the meat.

• Grilled Root Vegetables: Roasted sweet potatoes, parsnips, and carrots tossed in maple syrup cook beautifully on the flat top.
• Warm Apple Slaw: A cabbage and apple slaw with a warm cider vinaigrette cuts through the richness of the pork.
• Wild Rice Pilaf: A hearty grain dish with cranberries and pecans complements the spices in the rub.
• Beverage Pairing: Serve with a crisp New England hard cider or a medium-bodied Pinot Noir to bridge the gap between the spices and the savory meat.

Conclusion

This New Hampshire Grilled Pumpkin Spice Pork Tenderloin is more than just a dinner recipe; it is a celebration of the changing seasons. The combination of warming spices, sweet maple glaze, and the unmistakable char from the Arteflame grill creates a flavor profile that is both nostalgic and exciting. It challenges the idea that pumpkin spice is only for dessert, proving its versatility in savory grilling.

Gathering around the fire to cook this meal offers a perfect excuse to enjoy the crisp outdoor air with friends and family. Whether you are a seasoned pitmaster or new to flat-top grilling, this recipe delivers restaurant-quality results with minimal effort. So, light the fire, pour some cider, and enjoy the best flavors that autumn has to offer.