Swedish Mustard-Glazed Pork Tenderloin on the Arteflame Grill

Introduction

Juicy pork tenderloin marinated in rich Swedish mustard, seared to perfection on the Arteflame grill, then finished on the flat top for ultimate tenderness. This method ensures a beautifully caramelized crust while locking in the natural juices—flavor-packed and foolproof grilling at its best!

Ingredients

• 1.5 lbs pork tenderloin
• 1/4 cup Swedish mustard
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter (for grilling)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill and stack firewood over top.
3. Light the paper and allow the grill to heat up for about 20 minutes.

Step 2: Prepare the Marinade

1. In a bowl, mix Swedish mustard, brown sugar, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper.
2. Rub the marinade generously over the pork tenderloin.
3. Let the meat marinate for at least 30 minutes (or overnight for deeper flavor).

Step 3: Searing the Pork Tenderloin

1. Once the grill reaches high heat, place the pork tenderloin on the center grill grate.
2. Sear for about 2 minutes per side to develop a rich, caramelized crust.

Step 4: Finishing on the Flat Cooktop

1. Move the pork tenderloin to the Arteflame flat griddle cooktop.
2. Cook, turning occasionally, until the internal temperature reaches 135°F.
3. Remove from the grill when the internal temp is 15°F below the desired doneness (it will continue cooking as it rests).
4. Let it rest for 10 minutes before slicing.

Tips

• Let the pork rest before slicing to retain its juices.
• Brush extra marinade over the meat while grilling for added caramelization.
• Use a meat thermometer for precise doneness.

Variations

• Honey Mustard Glaze: Use honey instead of brown sugar for a sweeter glaze.
• Spicy Mustard Glaze: Add cayenne pepper and crushed red pepper flakes for heat.
• Maple-Balsamic Glaze: Replace cider vinegar with balsamic and use maple syrup.
• Garlic Herb Rub: Omit mustard and use fresh garlic, rosemary, and thyme.
• BBQ Mustard Blend: Mix Swedish mustard with BBQ sauce for a smoky sweetness.

Conclusion

This Swedish mustard-glazed pork tenderloin showcases the perfect balance of sweet and tangy flavors. Cooking on the Arteflame Grill locks in moisture while creating an irresistible crust. Elevate your grilling with this sensational dish!

Best Pairings

• Grilled asparagus with garlic butter
• Roasted sweet potatoes with cinnamon
• Grilled peaches with honey drizzle
• Crisp white wine or amber ale