Smoky Vermont Apple Pork Tenderloin

Introduction

This Smoky Vermont Apple Pork Tenderloin is marinated in fresh apple cider, seared to a perfect crust over 1,000°F flame on the Arteflame grill, and finished on the griddle to juicy perfection. Infused with light fruitiness and kissed by real wood smoke, it’s a showcase dish that highlights the unique power of reverse searing on the Arteflame.

Ingredients

• 2 pork tenderloins (about 1 lb each)
• 2 cups Vermont apple cider (fresh pressed if possible)
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 2 tbsp unsalted butter (for grilling)
• Fresh thyme (for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood on top of the soaked napkins.
4. Light the paper and allow the grill to come to temperature (about 20 minutes).

Step 2: Marinate the pork tenderloin

1. In a large resealable bag, combine apple cider, Dijon mustard, apple cider vinegar, brown sugar, smoked paprika, salt, pepper, and garlic powder.
2. Add the pork tenderloins and marinate in the fridge for at least 2 hours, preferably overnight.

Step 3: Sear the pork tenderloin

1. Remove pork from marinade and pat dry (reserve a small amount of marinade for basting).
2. Place tenderloins on the center grill grate for a high-heat sear (around 1,000°F).
3. Sear each side for 2-3 minutes until well-browned and grill marks are formed.

Step 4: Cook on the flat griddle using reverse sear

1. Move the seared tenderloins to the outer flat griddle cooktop.
2. Baste with reserved marinade and a bit of melted butter.
3. Use a meat thermometer to monitor internal temp while turning occasionally.
4. Cook until internal temp reaches 145°F. Remove from grill when temp hits 130°F, as carryover cooking will raise the temp during resting.

Step 5: Rest and serve

1. Let the pork rest for 10 minutes before slicing.
2. Garnish with fresh thyme and serve directly from the cooktop or on a wood board.

Tips

• Always let your meat rest after grilling to allow juices to redistribute.
• Use butter on the flat top instead of oil for added flavor and better browning.
• Marinate overnight to build maximum flavor.
• Grill apples or fall vegetables on the outer flat griddle while the pork cooks.
• Remember to remove pork 15°F before target temp to avoid overcooking.

Variations

1. Maple-Bourbon Pork: Substitute brown sugar with pure Vermont maple syrup and add 2 tbsp bourbon to the marinade for a deeper, richer profile.
2. Herb-Crusted Pork: Add chopped rosemary, sage, and thyme to the marinade for a herbaceous twist.
3. Spicy Apple Jalapeño Pork: Toss in diced jalapeños and a pinch of cayenne pepper for a sweet-and-spicy combination.
4. Honey-Garlic Pork Tenderloin: Replace brown sugar with 2 tbsp honey and add 1 tsp minced garlic for a sweet and savory contrast.
5. Cider-Mustard Glazed Pork: Create a glaze from reduced apple cider and coarse mustard to brush on during final cook stage.

Best pairings

• Grilled maple-glazed carrots (cooked on flat griddle)
• Spiced apple compote (low-heat outer ring of griddle)
• Roasted butternut squash with thyme butter
• Warm apple cider with cinnamon sticks
• Dry Riesling or hard cider from Vermont

Conclusion

Using the Arteflame grill for this Smoky Vermont Apple Pork Tenderloin guarantees a stunning presentation and unmatched flavor. By reverse searing with natural wood smoke, buttery finish, and controlled heat zones, you'll deliver a moist, flavorful main dish that’s both rustic and refined.