Grilled Spiced Colorado Pork Tenderloin Recipe on the Arteflame

There is something undeniably primal and satisfying about cooking pork tenderloin over an open wood fire, and the Arteflame grill elevates this experience to a culinary art form. This Spiced Colorado Pork Tenderloin recipe captures the rugged spirit of the West, utilizing a bold dry rub that perfectly complements the smoky nuances of wood-fired cooking. The high heat of the Arteflame’s center grate allows for an aggressive sear, locking in the juices, while the flat cooktop provides the ideal surface for bringing the meat to the perfect internal temperature without drying it out. Whether you are hosting a backyard barbecue or preparing a special weeknight dinner, this dish delivers a complex flavor profile—balancing sweet, spicy, and savory notes—that is sure to impress. By using fresh spices and the unique heat zones of your grill, you transform a standard cut of meat into a tender, mouthwatering masterpiece that celebrates the joy of outdoor cooking.

Ingredients

The Meat

• 2 Pork Tenderloins (approximately 1 to 1.5 lbs each)
• 2 tbsp Olive Oil (for binding the rub)

The Colorado Spice Rub

• 2 tbsp Brown Sugar (packed)
• 1 tbsp Ancho Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Dried Oregano
• 1 tsp Kosher Salt
• 1/2 tsp Freshly Ground Black Pepper
• 1/4 tsp Cayenne Pepper (optional, for extra heat)

Instructions

Step 1: Prepare the Spice Rub

1. In a small mixing bowl, combine the brown sugar, ancho chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper.
2. Use a fork or a small whisk to mix the ingredients thoroughly, breaking up any clumps of brown sugar to ensure an even consistency throughout the rub.

Step 2: Season the Pork

1. Remove the pork tenderloins from their packaging and pat them completely dry with paper towels. Removing excess moisture helps create a better crust.
2. Trim any excess silver skin from the tenderloins using a sharp knife.
3. Drizzle the olive oil over the pork, using your hands to coat the meat evenly on all sides.
4. Generously sprinkle the Colorado Spice Rub over the tenderloins, pressing the spices into the meat to ensure they adhere well. Let the meat sit at room temperature for 15-20 minutes while you prepare the grill.

Step 3: Fire Up the Arteflame

1. Build a wood fire in the center of your Arteflame grill. Allow the fire to burn down until you have a bed of hot coals and the cooktop reaches a high searing temperature.
2. Lightly oil the steel cooktop to prevent sticking and to season the surface further.

Step 4: Sear the Tenderloins

1. Place the seasoned pork tenderloins directly onto the center grill grate (over the open fire) for an intense sear.
2. Sear for about 1-2 minutes per side, rotating until all sides have a rich, caramelized crust. Be careful not to burn the sugar in the rub; you are looking for a deep mahogany color.

Step 5: Finish on the Flat Top

1. Move the tenderloins from the center grate to the flat carbon steel cooktop. Place them closer to the center for higher heat or further out for gentler heat, depending on how hot your fire is.
2. Cook for an additional 10-15 minutes, turning occasionally to ensure even cooking.
3. Use an instant-read meat thermometer to check the internal temperature. Remove the pork when it reaches 145°F (63°C).

Step 6: Rest and Serve

1. Transfer the pork to a cutting board and tent loosely with aluminum foil.
2. Let the meat rest for at least 10 minutes. This allows the juices to redistribute throughout the tenderloin, ensuring every slice is moist.
3. Slice against the grain into medallions and serve immediately.

Tips

To guarantee the best results with your Spiced Colorado Pork Tenderloin, temperature control is paramount. The Arteflame’s design allows you to manage heat zones effectively; if the pork is browning too quickly on the outside before the inside is cooked, simply move it toward the cooler outer edge of the cooktop. Always rely on an instant-read thermometer rather than cooking by time alone, as the ambient temperature and the intensity of your wood fire can vary. Pulling the meat off at exactly 145°F results in a medium-rare to medium doneness with a slight pink center, which is safe to eat and ensures maximum tenderness. Furthermore, do not skip the resting phase. Cutting into the meat immediately after grilling will cause the flavorful juices to run out onto the cutting board, leaving you with dry pork. For an extra layer of flavor, try throwing a few sprigs of fresh rosemary or thyme onto the cooktop near the meat as it finishes.

Variations

While the Colorado-style rub offers a classic Southwest flavor profile, pork tenderloin is an incredibly versatile canvas that welcomes experimentation. You can easily tweak the ingredients to suit your palate or to match the theme of your meal. Whether you prefer something sweeter, spicier, or more herbaceous, small adjustments to the rub or glaze can completely transform the dish. Here are a few variations to try on your Arteflame:

• Coffee-Crusted Pork: Add 1 tablespoon of finely ground espresso to the rub for a deep, earthy richness that pairs beautifully with the pork.
• Sweet & Spicy Maple Glaze: Brush the pork with a mixture of maple syrup and red pepper flakes during the last 2 minutes of cooking.
• Verde Style: Skip the dry rub and marinate the pork in a blend of tomatillos, cilantro, lime juice, and jalapeños before grilling.
• Herbed Garlic: Replace the chili powders with fresh chopped rosemary, thyme, and lemon zest for a lighter, Mediterranean vibe.
• Smoky Chipotle: Substitute the ancho chili powder with chipotle powder and increase the smoked paprika for an intense, fiery kick.

Best pairings

A dish with such bold flavors deserves sides that can stand up to the spice without overpowering the main event. Since you already have the Arteflame fired up, it makes perfect sense to utilize the remaining surface area of the cooktop to prepare your side dishes alongside the pork. This not only saves time but also imparts that cohesive wood-fired flavor to the entire meal. Grilled vegetables and hearty starches are natural companions to the sweet and savory notes of the Colorado rub. Consider these pairings to round out your plate:

• Grilled Corn on the Cob: Charred on the flat top with a lime-butter baste.
• Smashed Fingerling Potatoes: Crispy edges cooked in duck fat or oil on the plancha.
• Apple Cabbage Slaw: A fresh, acidic crunch to cut through the richness of the pork.
• Grilled Asparagus: Seasoned simply with lemon, salt, and shaved parmesan.
• Cowboy Beans: A warm, savory pot of beans simmered on the edge of the grill.

Conclusion

Mastering this Spiced Colorado Pork Tenderloin on the Arteflame is more than just following a recipe; it is about embracing the art of live-fire cooking. The combination of the sweet and spicy rub with the unique searing capabilities of the grill creates a texture and flavor profile that standard ovens or gas grills simply cannot replicate. By managing the heat zones and allowing the meat to rest properly, you ensure a restaurant-quality meal right in your backyard. This dish is robust enough to satisfy a crowd yet simple enough for a relaxed evening at home. We hope this recipe inspires you to experiment with new spices and techniques, making your Arteflame the centerpiece of many memorable gatherings. Fire up the grill, gather your friends, and enjoy the incredible flavors of the West.