Utah Canyonlands Spice-Rubbed Pork Tenderloin

Introduction

Experience the bold flavors of the Southwest right from your backyard! This Utah Canyonlands Spice-Rubbed Pork Tenderloin delivers deep, smoky flavor and mouthwatering juiciness thanks to the power of the Arteflame grill. With the reverse searing technique, you lock in every drop of flavor—perfect for impressing your guests or enjoying a satisfying dinner at home.

Ingredients

• 2 pork tenderloins (about 1 lb each)
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1/2 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cayenne (optional for heat)
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp brown sugar
• 2 tbsp unsalted butter
• Vegetable oil and paper napkins (for lighting the grill)
• Firewood (preferably oak or fruit wood)

Instructions

Step 1: Fire up the Arteflame grill

1. Soak 3 paper napkins with vegetable oil.
2. Place the soaked napkins into the grill bowl.
3. Stack firewood over the napkins.
4. Light the napkins and allow the fire to burn for about 20 minutes until the cooktop is hot and the center grill grate is over 1,000°F.

Step 2: Prepare the pork rub

1. In a small bowl, mix smoked paprika, ground cumin, chili powder, garlic powder, onion powder, cayenne, kosher salt, black pepper, and brown sugar.
2. Trim any silver skin from the pork tenderloins.
3. Generously coat each tenderloin with the spice mix, pressing it in to form a crust.

Step 3: Sear the pork

1. Place the pork tenderloins on the center grill grate for 1 to 2 minutes per side to sear, creating a flavorful crust and locking in the juices.
2. Flip until all sides are evenly seared.

Step 4: Slow finish on the flat top

1. Move the seared tenderloins to the flat cooktop griddle, closer to the outer edge for a lower heat finish.
2. Add a small pat of butter underneath each pork tenderloin for added flavor and caramelization.
3. Cook until internal temperature reaches 140°F, then remove from grill immediately. (It will rise to 145°F as it rests.)
4. Let rest for 8–10 minutes before slicing into medallions.

Step 5: Grill your sides

1. While the pork finishes, use the flat cooktop to grill onions, bell peppers, corn or sweet potatoes in butter for the perfect side dishes.

Tips

• Always remove meat from the grill 15°F below your desired final temperature to allow for carryover cooking.
• Use the hotter inner areas of the flat top for searing vegetables and the outer ring for slower cooking.
• Apply rub to the meat at least 30 minutes before grilling for deeper flavor penetration—overnight if possible.
• Slicing against the grain when serving ensures maximum tenderness.
• Use real wood (like hickory, oak, or applewood) for the best smoky flavor.

Variations

1. Sweet Heat Utah Tenderloin: Add crushed pineapple juice and a splash of honey to the rub to balance sweetness with heat.
2. Citrus Herb Utah Tenderloin: Replace chili and cumin with lemon zest, thyme, and rosemary for a zesty, fragrant finish.
3. Maple Bourbon Tenderloin: Mix in 1 tbsp maple syrup and a dash of bourbon to the rub for sweet and savory flavor.
4. Smoky Coffee Rub Tenderloin: Add 1 tbsp finely ground espresso beans to the spice mix for intense depth and richness.
5. Utah Hatch Green Chile Tenderloin: Incorporate finely chopped roasted Hatch green chiles into the rub for bold, regional heat.

Conclusion

Using the Arteflame Grill, you transform a simple pork tenderloin into a showstopping, flavor-packed centerpiece. With searing heat at the center and a perfectly balanced cooktop griddle, every aspect of this dish shines. Impress your guests or treat yourself to a juicy, spice-rubbed masterpiece—grilled to perfection, Utah style.

Best pairings

• Grilled elote-style corn on the cob
• Butter-seared sweet potatoes or grilled zucchini
• Black bean salad with lime vinaigrette
• A glass of zinfandel or smoky mezcal cocktail
• Charred peach halves for dessert