Belgian Charred Pork Tenderloin with Sage

Introduction

This Belgian-inspired charred pork tenderloin is seasoned with fresh sage and seared to perfection on the Arteflame grill. The result is a juicy, flavorful pork tenderloin with a beautifully charred crust, cooked using the reverse sear method for the perfect doneness. With the Arteflame’s high-heat center grill grate and the versatile flat cooktop, this dish is sure to impress at your next cookout.

Ingredients

• 1 pork tenderloin (about 1.5 lbs)
• 2 tbsp fresh sage, finely chopped
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)
• Firewood

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and ignite them.
4. Allow the grill to heat for about 20 minutes until it reaches proper cooking temperature.

Step 2: Prepare the pork tenderloin

1. Pat the pork tenderloin dry with paper towels.
2. Rub the tenderloin with melted butter, ensuring an even coat.
3. Season all sides with fresh sage, salt, pepper, garlic powder, and smoked paprika.

Step 3: Sear the pork tenderloin

1. Place the tenderloin on the center grill grate, where temperatures reach over 1,000°F.
2. Sear the meat for about 1-2 minutes per side until a rich crust develops.

Step 4: Finish cooking on the flat cooktop

1. Move the seared tenderloin to the flat cooktop, positioning it towards the outer edges where the heat is moderate.
2. Cook, turning occasionally, to bring the pork to an internal temperature of 135°F.
3. Remove from the grill when the internal temperature reaches 120°F, as carryover cooking will bring it to the perfect doneness.

Step 5: Rest and serve

1. Let the pork rest for 10 minutes to allow juices to redistribute.
2. Slice into medallions and serve immediately.

Tips

• Use fresh sage for the best aromatic flavor.
• Monitor the heat zones on the Arteflame grill for optimal cooking.
• Allow the tenderloin to rest before slicing to preserve juiciness.

Variations

1. Belgian Beer-Marinated: Marinate the pork in a Belgian beer overnight for extra flavor.
2. Garlic and Herb: Add minced garlic and rosemary for a robust herbal taste.
3. Smoky Maple: Brush with maple syrup and sprinkle with cayenne for sweet heat.
4. Mustard Crusted: Coat in Dijon mustard and crushed mustard seeds for tangy depth.
5. Applewood Smoked: Grill with applewood chips for a subtle smoky essence.

Conclusion

Cooking pork tenderloin on the Arteflame grill delivers unbeatable flavor and texture. The combination of a high-heat sear and gentle cooking on the flat cooktop ensures every bite is juicy and packed with flavor. Whether you stick with the sage rub or try a variation, this recipe is a guaranteed crowd-pleaser.

Best pairings

• Side: Grilled Brussels sprouts with balsamic glaze
• Drink: Belgian Trappist Ale
• Dessert: Classic Belgian waffles with fresh berries