Nevada Grilled Prickly Pear Pork Tenderloin

Introduction

Get ready to fire up the Arteflame for a mouthwatering grilled pork tenderloin glazed with sweet and tangy prickly pear sauce. This steakhouse-quality meal is seared to perfection over 1,000°F, then reverse-seared on the Arteflame's solid steel flat top for an evenly cooked, tender finish. A perfect dish for a flavorful Nevada backyard feast, this recipe uses only the Arteflame grill—no need for pots, pans, or an oven. Let’s cook everything outdoors, juicy and delicious in one grilling session!

Ingredients

• 2 pork tenderloins (1 to 1.5 lbs each)
• 1 cup prickly pear syrup (or juice reduction)
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 garlic cloves, minced
• 1 tbsp brown sugar
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1 tsp black pepper
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for ignition)
• Firewood (hardwood recommended)

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: Fire up the Arteflame grill

1. Pour vegetable oil on 3 paper napkins and place them in the center fire bowl.
2. Stack firewood over the napkins in a teepee shape for optimal airflow.
3. Light the napkins carefully. The grill will be ready to cook in about 20 minutes.

Step 2: Prepare the glaze

1. On the outer area of the flat cooktop griddle, melt the butter.
2. Stir in minced garlic until fragrant.
3. Add prickly pear syrup, Dijon mustard, apple cider vinegar, and brown sugar.
4. Simmer on the griddle’s medium-heat zone until thickened, about 5–7 minutes. Set aside.

Step 3: Season the pork

1. Pat pork tenderloins dry with paper towels.
2. Rub each tenderloin with salt and pepper on all sides.

Step 4: Sear the pork tenderloin

1. Place the pork directly over the center grill grate at 1,000°F.
2. Sear each side for about 2 minutes. Rotate for a complete caramelized crust.

Step 5: Reverse sear and glaze

1. Move pork tenderloins to the flat cooktop (inner hot zone).
2. Baste with prickly pear glaze using a brush.
3. Continue cooking, basting occasionally, until internal temperature reaches 135°F.
4. Remove immediately and allow to rest 10 minutes (final temperature should be 145°F).

Step 6: Serve it up

1. Slice pork tenderloin into medallions.
2. Drizzle with extra glaze and serve hot off the Arteflame.

Tips

• Always remove pork at 135°F. It will rise to 145°F as it rests.
• The glaze thickens quickly due to sugar—don’t leave it unattended on the cooktop.
• Use the hotter part of the griddle closer to the center for faster cooking zones.
• Use hardwood like oak or hickory for a richer smoke flavor.
• Brush extra glaze right before serving for a shiny, flavorful finish.

Variations

1. Spicy Southwest Pork: Add 1 minced chipotle pepper in adobo to the glaze for smoky heat.
2. Herb-Crusted Pork: Rub the tenderloin in rosemary, thyme, and garlic before searing.
3. Maple Bourbon Pork: Replace prickly pear syrup with ¾ cup maple syrup and ¼ cup bourbon.
4. Tropical Glazed Pork: Use mango nectar and lime juice instead of prickly pear for a tangy island vibe.
5. Asian Fusion Pork: Mix soy sauce, hoisin, and prickly pear for a sweet-savory twist.

Best pairings

• Grilled corn on the cob with chipotle butter (done on the flat top)
• Caramelized onions and bell peppers (griddled next to the pork)
• Grilled watermelon slices with lime zest
• Light-bodied red wine like Pinot Noir
• Craft beer with a citrusy hop note, such as a Pale Ale

Conclusion

This Nevada Grilled Prickly Pear Pork Tenderloin brings steakhouse quality and gourmet flavor straight to your backyard. Using the Arteflame grill’s unique heat zones and blazing hot sear, we lock in flavor and moisture in every slice. No oven, no pots—just pure grilled magic!