North Dakota Applewood-Smoked Pork Tenderloin

Introduction

This North Dakota Applewood-Smoked Pork Tenderloin recipe brings out deep, smoky sweetness with reverse searing on the Arteflame grill. Juicy, seared to perfection, and infused with applewood, it’s a grill lover's dream!

Ingredients

• 2 pork tenderloins (about 1.5 lbs each)
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp smoked paprika
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp butter (for searing)
• 1 cup soaked applewood chips
• Vegetable oil (for lighting paper napkins)
• 3 paper napkins
• Hardwood firewood for fuel

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil over three paper napkins and place them in the fire bowl of the Arteflame grill.
2. Stack dry hardwood firewood over the napkins in a log cabin or teepee style.
3. Light the napkins and let the fire catch. Wait about 20 minutes for the center grill grate to reach over 1,000°F and the flat cooktop to begin heating.

Step 2: Prep the Pork Tenderloins

1. While the grill heats up, trim excess silver skin from the tenderloins if needed.
2. In a small bowl, mix salt, black pepper, smoked paprika, brown sugar, garlic powder, and onion powder.
3. Rub the spice mix thoroughly onto the tenderloins. Let sit at room temperature while the grill comes to temp.

Step 3: Add Applewood Smoke

1. Soak applewood chips in water for at least 30 minutes, then drain.
2. Sprinkle soaked applewood chips directly into the burning firewood in the center of the Arteflame grill to create smoke.

Step 4: Sear the Pork

1. Once the center grate reaches searing temp (1,000°F+), add 1 tbsp butter per tenderloin on the grate.
2. Place each tenderloin on the sizzling grate and sear for about 1–2 minutes per side until a golden-brown crust forms.

Step 5: Reverse Sear on Flat Top

1. Move the seared pork tenderloins to the flat cooktop, closer to the outer edge where the heat is moderate (about 350–400°F).
2. Let them cook gently, turning occasionally to ensure even cooking.
3. Use a meat thermometer and remove the pork when it hits 135°F internal temperature.
4. Rest the pork for 10 minutes; carryover cooking will bring it up to the perfect 145°F.

Step 6: Slice and Serve

1. Slice the rested pork into medallions and serve fresh off the grill for smoky tenderness in every bite.

Tips

• Always cook by temperature, not time. A meat thermometer is your best friend.
• Let the pork rest after grilling to retain juices and finish cooking evenly.
• Position items strategically on the Arteflame cooktop—hotter near the center, cooler at the outer edge for gentle cooking.
• Use butter on the cooktop for elevated flavor and better searing.
• No need for pots or pans—vegetables, sauces, and sides can go right onto the flat top griddle.

Variations

1. Sweet Heat Tenderloin: Add 1 tsp cayenne pepper to the rub and finish the tenderloin with a brush of honey during the last few minutes on the cooktop.
2. Maple-Dijon Glazed Pork: Replace the brown sugar rub with a glaze made of 2 tbsp maple syrup and 1 tbsp Dijon mustard. Apply it during the last minutes of grilling.
3. Herb-Crusted Pork: Add finely chopped rosemary, thyme, and sage to the dry rub for an herby twist.
4. Asian Fusion Tenderloin: Rub with Chinese five spice and soy sauce, then finish with a hoisin glaze on the cooktop.
5. Bacon-Wrapped Tenderloin: Wrap the seasoned tenderloin in bacon before searing—extra smoky goodness and crisp texture!

Best pairings

• Grilled smashed baby potatoes with rosemary and butter
• Caramelized corn and red onion on the Arteflame cooktop
• Grilled apple slices dusted with cinnamon sugar
• Rustic sourdough bread toasted on the griddle
• Sweet tea or a light apple cider

Conclusion

Cooking this Applewood-Smoked Pork Tenderloin on the Arteflame grill gives you unbeatable flavor, control, and presentation. No lids, no pans, just pure outdoor cooking the way it was meant to be done. Family and friends in North Dakota or beyond will love it, bite after bite.