Grilled Ohio Apple Cider Pork Tenderloin

Introduction

This Grilled Ohio Apple Cider Pork Tenderloin recipe captures the flavors of fresh midwestern apple cider, perfectly grilled on the Arteflame. The unique combination of cider sweetness and charred pork creates a masterpiece of smoky caramelization. Using the reverse sear method on the Arteflame grill brings juicy, tender results every time, while the griddle surface lets you cook your side dishes simultaneously, locking in flavor without burning.

Ingredients

• 2 pork tenderloins (about 1 lb each)
• 2 cups Ohio apple cider
• 2 tbsp Dijon mustard
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter (for griddling)
• Fresh thyme sprigs (optional, for garnish)

Instructions

Step 1: Marinate the pork

1. In a large resealable bag, combine Ohio apple cider, Dijon mustard, brown sugar, garlic, apple cider vinegar, salt, and pepper.
2. Add pork tenderloins to the marinade, seal, and refrigerate for at least 4 hours or overnight for best flavor.

Step 2: Fire up the Arteflame grill

1. Place three paper napkins soaked in vegetable oil in the center of the Arteflame grill.
2. Stack firewood over the napkins and light the paper.
3. Let the grill heat up for about 20 minutes until the center grate reaches 1,000°F and outer griddle is blazing hot.

Step 3: Sear the pork tenderloin

1. Remove pork from the marinade and blot dry with paper towels.
2. Place pork tenderloins on the center grill grate for a quick sear – about 2 minutes per side until deep golden brown.

Step 4: Finish on the flat griddle cooktop

1. Move seared pork to the surrounding flat cooktop griddle, towards the medium-heat zone.
2. Cook, rotating occasionally, using melted butter to baste the pork as it cooks in its own juices.
3. Continue grilling until internal temperature reaches 130°F (for medium) — remember, the final temperature will rise to 145°F after resting.

Step 5: Rest and serve

1. Remove pork from the grill, cover loosely with foil, and let rest for 10 minutes.
2. Slice into medallions and garnish with fresh thyme sprigs.

Tips

• Always monitor internal temperature using a meat thermometer for perfect doneness.
• Use the flat side griddle to cook sides like Brussels sprouts, potatoes, or apples while the pork finishes cooking.
• Basting with butter on the flat griddle boosts flavor and ensures tender, juicy results.
• The Arteflame’s heat zones let you manage multiple foods at once—cook smarter, not harder.
• Adjust firewood amount based on ambient temperature for consistent grill heat.

Variations

• Maple Apple Tenderloin: Replace brown sugar with Ohio maple syrup for a deeper caramel flavor that’s still cider-forward.
• Spicy Chipotle Cider Pork: Add 1 tbsp of chipotle in adobo to the marinade for smoky heat that pairs surprisingly well with apple cider.
• Bourbon Cider Tenderloin: Add 2 tbsp of Ohio bourbon to the marinade for a rich, southern-inspired zing.
• Savory Herb Cider Pork: Add rosemary, sage, and thyme to the marinade for a woodsy, herbaceous version.
• Pineapple Cider Fusion: Mix half apple cider and half pineapple juice plus a touch of soy sauce for a sweet-savory tropical twist.

Conclusion

Juicy, flavorful, and kissed with the smoky sweetness of Ohio apple cider, this grilled pork tenderloin shines on the Arteflame. Using the reverse sear method gives you steakhouse-level quality at home, all while layering in seasonal warmth. Perfect for gatherings, weekday grilling, or weekend feasts.

Best pairings

• Grilled apple slices with cinnamon butter on the griddle
• Smoky grilled sweet potatoes
• Charred Brussels sprouts with bacon
• Roasted corn on the cob with chipotle butter
• A crisp Ohio Riesling or chilled hard apple cider