Delaware Grilled Apple Cider Brined Pork Tenderloin

Ingredients

• 1 pork tenderloin (about 1.5 lbs)
• 2 cups apple cider
• ¼ cup kosher salt
• ¼ cup brown sugar
• 1 tbsp black peppercorns
• 2 garlic cloves, smashed
• 1 sprig fresh rosemary
• 1 tbsp whole grain mustard
• 2 tbsp butter
• 1 large apple, sliced
• 1 red onion, sliced
• 1 tsp cinnamon
• 1 tbsp fresh thyme leaves
• Salt and pepper, to taste

Instructions

Step 1: Prepare the Brine

1. In a large bowl, combine the apple cider, kosher salt, brown sugar, peppercorns, garlic, and rosemary.
2. Submerge the pork tenderloin in the brine and refrigerate for at least 4 hours, preferably overnight.

Step 2: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the oil-soaked napkins.
3. Light the napkins and allow the fire to burn until the grill is ready (about 20 minutes).

Step 3: Sear the Pork Tenderloin

1. Remove the tenderloin from the brine and pat dry.
2. Rub the pork with whole grain mustard.
3. Place the pork on the Arteflame center grill grate and sear for 2-3 minutes per side, creating a caramelized crust.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the pork tenderloin to the outer flat cooktop to continue cooking.
2. Cook, turning occasionally, until the internal temperature reaches 135°F.
3. Remove from the grill and let rest for 10 minutes (it will continue to cook to 145°F).

Step 5: Grill the Apples and Onions

1. Melt butter on the flat cooktop.
2. Add sliced apples and onions, seasoning with cinnamon, thyme, salt, and pepper.
3. Cook for 3-5 minutes until caramelized and tender.

Step 6: Serve and Enjoy

1. Slice the rested pork tenderloin.
2. Serve with grilled apples and onions.
3. Enjoy your delicious, perfectly grilled Delaware apple cider brined pork tenderloin.

Tips

• Always remove the pork from the grill when the internal temperature is 15°F below your target, as it keeps cooking while resting.
• Use butter instead of oil on the cooktop for richer flavor.
• Rotate food around the Arteflame’s heat zones for perfect doneness.
• Let the brine work overnight for maximum flavor.
• Pair with a cider-based glaze for extra depth.

Variations

1. Maple Glazed Variation: Add a maple syrup glaze for a deep, caramelized finish.
2. Spicy Chipotle Variation: Add chipotle powder and smoked paprika to the rub for some heat.
3. Herb-Crusted Variation: Coat in a mix of rosemary, thyme, and sage for an herbaceous kick.
4. BBQ Bourbon Variation: Brush with a bourbon BBQ sauce while grilling for extra smokiness.
5. Honey Mustard Variation: Swap the whole grain mustard for a honey mustard mix for extra sweetness.

Conclusion

Cooking on the Arteflame grill allows for the perfect reverse-seared pork tenderloin with incredible depth of flavor. The combination of apple cider brining and a high-heat sear results in a moist, juicy inside with a perfectly caramelized outside. Pair it with grilled apples and onions for a truly authentic Delaware grilling experience.

Best Pairings

• Roasted sweet potatoes
• Grilled Brussels sprouts
• Homemade cornbread
• Apple cider or a light craft beer
• Creamy mashed potatoes