Canadian Fire-Kissed Apple Cider Pork Tenderloin

Introduction

Take your grilling game to the next level with this mouthwatering Canadian Fire-Kissed Apple Cider Pork Tenderloin. The Arteflame grill delivers an unbeatable steakhouse-quality sear at over 1,000°F on the center grill grate, locking in the juices and ensuring deep, smoky flavors. The reverse searing method provides the perfect tenderness while the flat cooktop griddle allows for consistent cooking without burning. This easy yet impressive dish will have everyone coming back for more!

Ingredients

• 2 pork tenderloins (about 1.5 lbs each)
• 2 cups apple cider
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and allow the fire to build.
4. Wait about 20 minutes for the grill to heat up, ensuring the center grill grate reaches 1,000°F.

Step 2: Marinate the Pork

1. In a bowl, mix the apple cider, maple syrup, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper.
2. Place the pork tenderloins in a resealable bag or shallow dish and pour the marinade over them.
3. Refrigerate for at least 2 hours, preferably overnight.

Step 3: Sear the Pork Tenderloin

1. Remove pork tenderloins from the marinade and pat them dry.
2. Place the tenderloins directly on the center grill grate to sear for 2 minutes per side, creating a deep, caramelized crust.

Step 4: Cook to Perfection

1. Move the seared tenderloins to the Arteflame flat cooktop griddle, positioning them toward the inner hot zone.
2. Add butter and baste the pork occasionally as it cooks.
3. Cook until the internal temperature reaches 135°F (for medium) or 145°F (for medium-well), remembering to remove the meat 15°F before your desired doneness.

Step 5: Rest and Serve

1. Transfer the pork to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
2. Slice into medallions and serve warm.

Tips

• Use real firewood for the best smoky flavor.
• Always let the meat rest before slicing to retain juiciness.
• Baste with extra butter toward the end of cooking for a richer taste.

Variations

1. Honey Bourbon Glaze: Swap maple syrup for honey and add 2 tbsp of bourbon for a flavorful twist.
2. Spicy Chipotle: Add 1 tsp cayenne pepper and 1 tbsp adobo sauce for some smoky heat.
3. Rosemary Garlic: Infuse the marinade with fresh rosemary and an extra clove of garlic for a herbaceous touch.
4. Asian Fusion: Replace apple cider with soy sauce and add ginger and sesame oil for an umami-packed version.
5. Coffee-Infused: Add 1 tbsp finely ground coffee to the marinade for a smoky depth of flavor.

Best Pairings

• Roasted sweet potatoes cooked on the Arteflame griddle.
• Grilled asparagus with butter and sea salt.
• A crisp Canadian apple cider or a smoky bourbon.

Conclusion

Grilling on the Arteflame transforms this apple cider pork tenderloin into something extraordinary. By searing at 1,000°F and finishing on the griddle, you achieve a perfect balance of smoky, caramelized crust and tender, juicy interior. Enjoy this Canadian favorite at your next cookout and savor every juicy, flavorful bite.