Applewood Smoked Pork Tenderloin (North Dakota Style) | Arteflame

Introduction

Imagine the scent of applewood smoke mingling with the cool evening air—that is the essence of this dish. This North Dakota Style Pork Tenderloin isn't just dinner; it’s a warm hug on a plate. The caramelized crust, rich with brown sugar and smoked paprika, gives way to a center so juicy and rosy it practically melts in your mouth. It captures the spirit of a rustic harvest dinner, perfect for gathering friends around the fire on a crisp autumn night.

Why This Recipe is a Keeper

I adore this dish because it marries the rustic hardiness of the Plains with elegant flavors. It’s the perfect balance of sweet and savory, utilizing apple cider to tenderize the meat before it hits the high heat. Using the Arteflame grill transforms a humble cut of pork into a steakhouse-quality meal, allowing you to sear and smoke simultaneously without juggling multiple pans. It is effortless enough for a weeknight but impressive enough for a weekend feast.

Kitchen Wisdom

• Watch the Temp: Lean pork dries out fast! Pull it exactly at 145°F; the temperature will rise as it rests.
• Patience Pays Off: Let the pork marinate for at least 2 hours to let the apple cider break down the fibers for maximum tenderness.
• Rest is Best: Never skip the 10-minute rest under foil, or those precious juices will run out onto your cutting board.

Make It Your Own

No apple cider on hand? You can substitute unfiltered apple juice with a splash of extra vinegar for acidity. If you prefer heat over smoke, swap the smoked paprika for chipotle powder or add a pinch of cayenne to the rub.

Ingredients

The Meat

• 2 Pork Tenderloins (approx. 1 lb each), trimmed of silver skin

The Marinade & Rub

• 1 cup Apple Cider (fresh pressed is best)
• 1/4 cup Apple Cider Vinegar
• 3 tbsp Brown Sugar, packed
• 2 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Coarse Sea Salt
• 1 tsp Freshly Cracked Black Pepper
• 1/2 tsp Ground Mustard

For the Grill

• Applewood chunks or chips (soaked if preferred, though chunks work best on Arteflame)
• 2 tbsp Butter or Grape Seed Oil (for searing)

Instructions

Step 1: Prepare the Marinade

1. In a medium mixing bowl, whisk together the apple cider, apple cider vinegar, and one tablespoon of the brown sugar until dissolved.
2. Place the pork tenderloins in a resealable plastic bag or a shallow dish and pour the liquid mixture over them.
3. Seal tightly and refrigerate for at least 2 hours, or up to 6 hours for maximum flavor infusion.
4. While the pork marinates, mix the remaining brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and ground mustard in a small bowl to create your dry rub.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill.
2. Once the charcoal and wood have burned down nicely, add a few chunks of applewood directly onto the fire to generate that signature aromatic smoke.
3. Allow the flat cooktop griddle to heat up. You want the center ring to be very hot for searing (around 450°F+) and the outer edges cooler for finishing.
4. Scrape the cooktop clean and apply a thin layer of oil to season the surface.

Step 3: Season and Sear

1. Remove the tenderloins from the marinade and pat them dry with paper towels (this ensures a good crust). Discard the marinade.
2. Generously coat all sides of the pork with your prepared dry rub, pressing it into the meat.
3. Melt a dab of butter or apply oil to the hottest part of the cooktop.
4. Place the tenderloins directly on the high-heat zone. Sear for about 2-3 minutes per side, rotating until a dark, mahogany crust forms on all sides.

Step 4: Smoke and Finish

1. Once seared, move the tenderloins further out to the cooler edge of the flat top grill.
2. Cooking on the flat top allows the meat to absorb the applewood smoke rising from the center without burning directly over the flames.
3. Continue cooking, turning occasionally, until the internal temperature reaches 145°F at the thickest part. This typically takes another 10-15 minutes depending on the fire's heat.

Step 5: Rest and Serve

1. Remove the pork from the grill and place it on a cutting board.
2. Tent loosely with aluminum foil and let it rest for at least 10 minutes. This step is crucial to allow the juices to redistribute throughout the meat.
3. Slice against the grain into medallions and serve immediately.

Tips

Mastering pork tenderloin on the Arteflame is all about temperature control and patience. The most common mistake people make is overcooking this lean cut, which results in dry, tough meat. Trust your meat thermometer; pull the pork off the grill exactly when it hits 145°F, as the temperature will rise slightly while resting. If you want a more intense smoke flavor without overcooking the exterior, try basting the pork with a little extra apple cider or melted butter during the finishing stage on the cooler zone of the flat top. Additionally, always trim the "silver skin" (the white connective tissue) before marinating, as it does not break down during cooking and can become chewy. Finally, ensure your applewood chunks are placed right before you start cooking to maximize the smoke output during the searing process.

Variations

While the North Dakota applewood profile is a classic, pork tenderloin is an incredibly versatile canvas for flavors. You can easily tweak this recipe to suit different palates or seasonal ingredients. If you prefer a savory herb profile over sweet smoke, swap the brown sugar rub for fresh rosemary and thyme. For those who like a bit of heat to contrast the sweetness of the apple, adding cayenne pepper or red chili flakes to the rub works wonders. Here are a few specific variations to try on your grill:

• Spicy Maple Glaze: Brush with a mix of maple syrup and sriracha during the last 2 minutes of cooking.
• Herb Crusted: Replace paprika and sugar with dried oregano, thyme, and rosemary.
• Bacon-Wrapped: Wrap the tenderloin in bacon slices before searing for extra savory fat.
• Bourbon Infused: Add a shot of bourbon to the apple cider marinade for a deeper, oaky flavor.
• Mustard & Honey: Coat the pork in Dijon mustard before applying the rub for a tangy crust.

Best pairings

To round out this North Dakota-inspired meal, look for sides that complement the sweetness of the applewood and the richness of the pork. Earthy vegetables and starches are natural companions to smoked meats. Since you already have the Arteflame fired up, it makes sense to utilize the flat top to cook your side dishes alongside the meat. Grilled root vegetables pick up the smoke beautifully, and the sweetness of corn or apples echoes the marinade flavors. Balance the plate with something fresh and acidic to cut through the savory notes. Consider these options:

• Grilled apple slices sprinkled with cinnamon and brown sugar.
• Roasted sweet potatoes or smashed baby potatoes cooked in duck fat on the flat top.
• Charred corn on the cob with a chili-lime butter.
• A crisp arugula salad with a vinaigrette dressing to cleanse the palate.
• Braised red cabbage with apples and onions.

Conclusion

This North Dakota Style Applewood Smoked Pork Tenderloin is more than just a recipe; it is a celebration of outdoor cooking and robust flavors. The combination of the caramelized spice rub, the juicy interior, and the whisper of applewood smoke creates a dish that is impressive enough for guests yet simple enough for a weeknight meal. Using the Arteflame grill allows you to achieve that restaurant-quality sear while infusing the meat with authentic wood-fired flavor. We hope this recipe inspires you to embrace the art of grilling and gather friends and family around the fire. Once you taste the difference that searing and smoking simultaneously makes, this method will surely become a staple in your culinary repertoire. Enjoy the process and the delicious results!