Perfect Grilled Pork on the Arteflame Grill: Recipe + Top 10 Tips
Grilling pork on the Arteflame grill creates juicy, tender, and flavorful cuts with a beautiful sear. Whether you're grilling pork chops, tenderloin, or ribs, this recipe combined with expert tips will help you achieve perfect results every time.
Ingredients:
- 4 bone-in pork chops (1 to 1.5 inches thick) or a pork tenderloin
- 3 tablespoons butter (melted)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions:
1. Fire Up the Arteflame Grill
Start by soaking three paper napkins in vegetable oil, stacking them in the center of the Arteflame grill, and layering firewood on top. Light the grill and let it heat for about 20 minutes until the center grate is extremely hot for searing and the flat cooktop reaches moderate heat.
2. Prep the Pork
In a small bowl, mix melted butter, olive oil, garlic, rosemary, Dijon mustard, salt, and black pepper. Brush the pork chops or tenderloin with this mixture, coating them thoroughly on all sides.
3. Sear the Pork
Place the pork on the center grill grate for a quick sear, cooking each side for 2-3 minutes until golden brown. This seals in the juices and creates a flavorful crust.
4. Move to the Flat Cooktop
Transfer the pork to the outer flat cooktop to finish cooking. Use a meat thermometer to check the internal temperature—cook until it reaches 145°F for juicy pork. This should take about 8-12 minutes, depending on the thickness.
5. Rest and Serve
Remove the pork from the grill when it's about 15°F below the target temperature. Let it rest for 5-10 minutes before serving. Garnish with fresh parsley and serve with lemon wedges for a fresh touch.
Top 10 Tips for Grilling Pork:
1. Choose the Right Cut
Bone-in pork chops, tenderloin, and ribs are ideal for grilling as they hold up well to high heat. Look for chops that are at least 1 inch thick to prevent drying out.
2. Bring Pork to Room Temperature
Take the pork out of the fridge about 30 minutes before grilling. This ensures even cooking and helps prevent the outside from overcooking while the inside remains underdone.
3. Season Generously
Pork benefits from bold seasoning. Use a blend of salt, pepper, garlic, and herbs to enhance its natural flavor. For added depth, marinate the pork for 1-2 hours in a mixture of olive oil, lemon juice, and herbs.
4. Sear First, Finish Slowly
Always sear the pork on the center grate for a quick, high-heat char, then move it to the flat cooktop for slower, more controlled cooking. This method locks in moisture while ensuring the meat cooks evenly.
5. Use a Meat Thermometer
Pork is safe to eat at 145°F with a slight pink center. Use a meat thermometer to avoid overcooking, as pork can become tough if cooked too long. Remove the meat from the grill when it reaches about 130°F, as it will continue cooking while resting.
6. Let the Pork Rest
Allow the pork to rest for at least 5-10 minutes after removing it from the grill. This helps redistribute the juices, making the pork tender and juicy when sliced.
7. Avoid Constant Flipping
Like beef, pork does not need to be flipped multiple times. Flip once when grilling to develop a nice crust and maintain tenderness.
8. Baste with Butter
Basting pork with melted butter or a butter-based marinade while grilling keeps it moist and adds richness to the flavor. Butter also helps the pork develop a nice golden-brown crust.
9. Know When to Add Sauce
If using a barbecue or sweet glaze, add it during the last few minutes of cooking. Adding sauces with sugar too early can cause burning due to caramelization.
10. Cut Against the Grain
When slicing pork, always cut against the grain for more tender bites. This breaks up the muscle fibers, making the meat easier to chew.
Variations:
- Herb-Crusted Pork: Add a mix of fresh thyme, rosemary, and sage to the butter for a more herbaceous crust.
- Sweet and Spicy Glaze: Brush the pork with a mixture of honey, Dijon mustard, and chili flakes during the last few minutes of grilling.
- Citrus Marinated Pork: Marinate the pork in orange and lime juice with garlic and cumin for a refreshing, zesty flavor.
- Smoky BBQ Pork: Use a smoky BBQ rub before grilling and baste with BBQ sauce for a sweet and savory finish.
- Garlic Parmesan Pork: Add grated Parmesan and minced garlic to the butter mixture for a rich, cheesy crust.
Best Pairings:
- Grilled vegetables like asparagus, zucchini, or bell peppers
- Grilled corn on the cob
- Roasted sweet potatoes or mashed potatoes
- A fresh salad with vinaigrette
- A crisp, fruity cider or white wine like Riesling
