Grilled Pumpkin Spice Pork Tenderloin New Hampshire

Introduction

There’s something magical about Fall grilling in New Hampshire — the crisp air, the colors, and the flavors. This Grilled Pumpkin Spice Pork Tenderloin recipe captures the warmth of the season with a beautiful sear and bold flavors, all prepared on the Arteflame Grill. We’ll walk through using pumpkin spice and maple to marinate our pork, reverse sear it to juicy perfection, and of course grill everything outdoors on your Arteflame. With no lid and a blazing 1,000°F center grill grate, the Arteflame brings out the steakhouse-quality sear and caramelization you crave. Let’s fire it up!

Ingredients

• 2 pork tenderloins (about 1 lb each)
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 1/2 tsp pumpkin pie spice
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp unsalted butter (for grilling)
• Optional: chopped fresh thyme for garnish

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up Your Arteflame Grill

1. Place three paper napkins in the grill bowl.
2. Drizzle vegetable oil over the napkins to soak them.
3. Stack hardwood firewood over the napkins.
4. Light the napkins and let the fire establish.
5. Wait about 20 minutes for the center grill grate to reach 1,000°F. The flat griddle surrounding the center will provide perfect heat zones for searing and cooking.

Step 2: Prepare the Marinade

1. In a bowl, whisk together maple syrup, Dijon mustard, pumpkin spice, apple cider vinegar, garlic, salt, and black pepper.
2. Place pork tenderloins in a large resealable bag or bowl and pour the marinade over them.
3. Marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.

Step 3: Sear the Pork

1. Remove pork from the marinade and pat dry (reserve extra marinade for basting).
2. Add a small amount of butter to the center grill grate.
3. Sear each pork tenderloin on the center Arteflame grate for 1–2 minutes per side until nicely caramelized.

Step 4: Bring to Desired Doneness

1. After searing, move the pork to the flat cooktop griddle near the outer edge, where it’s cooler.
2. Continue cooking, turning occasionally and basting with reserved marinade.
3. Cook until the internal temperature reaches 140°F; remove from grill (carryover cooking will bring it up to 155°F).

Step 5: Rest and Serve

1. Let the pork rest under a tented foil for 10 minutes.
2. Slice and sprinkle with fresh thyme, if desired.
3. Serve hot, with grilled seasonal sides from the Arteflame!

Tips

• Use unsalted butter for flavor variation and optimal sear.
• Always sear on the center grate and then finish on the griddle using reverse searing for perfect results.
• Do not overcook — monitor internal temp with a meat thermometer.
• Use the outer edge of the cooktop for more delicate veggies or fruits.
• The Arteflame’s heat zones let you grill everything at once, including sides.

Variations

1. Spicy Pumpkin Tenderloin: Add 1 tbsp hot chili paste and crushed red pepper to the marinade for a spicy-sweet contrast.
2. Bourbon Maple Pork: Replace apple cider vinegar with 2 tbsp bourbon for a smoky depth.
3. Coffee Rubbed Pork: Omit the marinade and instead dry rub with ground coffee, brown sugar, salt, and chili powder for a rich bark.
4. Citrus Herb Pork: Add orange zest and fresh rosemary to the marinade for a citrusy, fresh alternative.
5. Balsamic Fig Pork: Mix 2 tbsp fig jam with balsamic vinegar in place of maple syrup for a sweet-tart flavor.

Best pairings

• Buttered grilled acorn squash slices
• Brussels sprouts with crispy bacon
• Grilled apples glazed with cinnamon butter
• Maple-infused bourbon cocktail or hard cider
• Crusty sourdough or rosemary focaccia grilled on the flat top

Conclusion

Grilling pork tenderloin with pumpkin spice and maple on the Arteflame grill brings Fall to life in the heart of New Hampshire. With the perfectly seared crust and juicy interior achieved through reverse searing, this recipe celebrates the season’s best. Plus, with the flat cooktop and center grate of your Arteflame, cleanup is a breeze and every bite sizzles in its own seasoned juices. Give it a try and make it part of your October tradition.