Texas Pecan-Smoked Pork Tenderloin on Arteflame

Introduction

This juicy, smoky, and beautifully charred Texas Pecan-Smoked Pork Tenderloin is reverse seared to perfection on the Arteflame grill. Thanks to the intense 1,000°F heat of the center grill grate, we get that steakhouse-quality sear that locks in flavor and juices, before gently finishing the pork on the surrounding flat griddle with aromatic pecan wood smoke. A flawless combination of technique, flavor, and fire-grilled craftsmanship.

Ingredients

• 2 pork tenderloins (about 1 lb each)
• 1 tbsp kosher salt
• 2 tsp cracked black pepper
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 4 tbsp unsalted butter
• 3-4 chunks of pecan wood for smoking
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them in the center of the grill bowl.
2. Stack firewood over the napkins and light the paper.
3. Allow the fire to build for 20 minutes until the center grill grate hits around 1,000°F. The outer flat cooktop will radiate lower heat—perfect for finishing meat and grilling sides.

Step 2: Prepare the Pork Tenderloin

1. Trim the pork tenderloins of any silver skin.
2. In a small bowl, mix salt, black pepper, smoked paprika, and ground cumin.
3. Rub the tenderloins with Dijon mustard and drizzle with maple syrup.
4. Sprinkle the seasoning blend all over the pork and let it sit while the grill heats up.

Step 3: Sear the Pork

1. Place the pork tenderloins on the center grill grate for 2-3 minutes per side until a dark golden crust forms.
2. You’re locking in the juices here with a quick, crisp sear.

Step 4: Smoke & Finish on the Griddle

1. Move the pork to the flat cooktop griddle area closer to the outer edge where the heat allows for slow finishing.
2. Add chunks of pecan wood directly to the fire to infuse a delicate sweet smoke.
3. Baste the tenderloins occasionally with butter as they cook, allowing rich flavor infusion.
4. Cook until internal temperature of the thickest part hits 135°F, then remove from grill. The pork will rise to a perfect 150°F as it rests.

Step 5: Rest and Slice

1. Let the pork tenderloin rest for 10 minutes to allow juices to redistribute.
2. Slice against the grain for tenderness, and serve immediately.

Tips

• Always remove the pork 15°F before your target temperature to prevent overcooking.
• Apply butter to the griddle under the pork for even browning and unbeatable flavor.
• The pecan wood creates a sweet, nutty smoke—don’t go overboard; a little goes a long way.
• Let the mustard rub sit on the pork for at least 15 minutes before grilling for deeper flavor.
• Use the hotter inner griddle zones to crisp exterior, and cooler zones to finish cooking evenly.

Variations

1. Texas Honey-Chipotle Pork Tenderloin: Swap maple syrup for honey and add chipotle chili powder to the rub for a sweet-heat punch.
2. Garlic-Herb Pork Tenderloin: Replace the spice rub with minced garlic, rosemary, and thyme for a Mediterranean twist.
3. Texas Mustard-BBQ Glazed Pork: Slather with yellow mustard and finish with your favorite Texas-style BBQ sauce during the last 5 minutes.
4. Bourbon-Maple Tenderloin: Add 1 tbsp bourbon to the maple syrup for a bold Southern flavor infusion.
5. Pineapple-Jalapeño Glazed Pork: Glaze with a mix of pineapple juice, jalapeño slices, and brown sugar for tropical heat and tang.

Conclusion

This Texas Pecan-Smoked Pork Tenderloin delivers everything you'd want from smoked pork: a crusty sear, sweet smoky depth, and mouthwatering juiciness. When done on the Arteflame grill, it's easier, cleaner, and packed with flavor thanks to the unique open-fire design and high-heat searing capabilities. This dish makes a standout weekend centerpiece or showstopping dinner party main.

Best pairings

• Grilled sweet potatoes with cinnamon butter
• Fire-grilled corn with lime and cotija
• Charred green beans tossed in garlic butter
• Texas-style coleslaw with vinegar bite
• Cold amber ale or a chilled dry Riesling