South Dakota Cider-Glazed Pork Medallions

Introduction

This South Dakota Cider-Glazed Pork Medallions recipe is all about delivering steakhouse-quality flavor right at home using the incredible searing power of the Arteflame grill. With a sweet and tangy apple cider glaze and juicy pork tenderloin medallions seared at over 1,000°F, this dish blends caramelized crust with tender, flavorful meat. Plus, everything is grilled over an open flame without the need for pots, pans, or an oven, making it both rustic and gourmet at the same time.

Ingredients

• 1 pork tenderloin (about 1.5 lbs), sliced into 1.5-inch medallions
• 1 cup apple cider
• 2 tbsp unsalted butter (plus extra for grilling)
• 1 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp Dijon mustard
• Salt and black pepper, to taste
• Fresh thyme (optional, for garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place the soaked napkins in the middle of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the paper napkins and allow the fire to build.
5. Wait about 20 minutes for the grill to reach optimal searing temperature (center grate at over 1,000°F).

Step 2: Prepare the Apple Cider Glaze

1. On the outer flat cooktop zone, add 2 tbsp of butter and let it melt slowly.
2. Add apple cider, apple cider vinegar, brown sugar, and Dijon mustard.
3. Simmer on the outer edge of the griddle (lower temp zone), stirring occasionally, until reduced by half into a syrupy glaze (about 10-15 minutes).

Step 3: Season and Sear the Pork Medallions

1. Season pork medallions generously with salt and black pepper.
2. Add a bit of butter to the center grill grate and let it melt and smoke.
3. Place medallions directly on the center grate and sear for 1-2 minutes per side until a golden crust forms.

Step 4: Reverse Sear to Finish Cooking

1. Move medallions to the inner section of the flat cooktop to finish cooking over indirect heat.
2. Baste each medallion with the apple cider glaze using a brush or spoon.
3. Cook until internal temperature reaches 130°F, then remove from heat (final temp will hit 145°F while resting).

Step 5: Rest and Serve

1. Allow medallions to rest for 5-7 minutes before serving.
2. Garnish with fresh thyme if desired, and drizzle with remaining glaze.

Tips

• Always sear meat first on the center grate to lock in juices.
• Use the graduated heat zones on the Arteflame to precisely control doneness.
• Finish the glaze on the cooler outer zone to prevent burning.
• Remember to remove the meat 15°F before the target doneness to avoid overcooking.
• Use real hardwood for the cleanest smoke and best flavor profile.

Variations

1. Maple Glazed Pork: Swap the apple cider for pure maple syrup and add a dash of smoked paprika for a sweet-smoky twist.
2. Spicy Honey Medallions: Replace cider with honey and add crushed red pepper flakes for a sweet heat kick.
3. Bourbon-Glazed Pork: Add a shot of bourbon to the glaze for rich, smoky depth and complexity.
4. Garlic Herb Medallions: Skip the sweet glaze entirely and finish with garlic butter and rosemary.
5. Southwestern Style: Rub the pork with chili powder, cumin, and lime zest and finish with a chipotle-lime butter glaze.

Best pairings

• Grilled apple slices or grilled onions on the flat top
• Fire-roasted sweet potatoes or squash medallions
• A crisp South Dakota hard cider or a dry white wine like Pinot Grigio
• Smoky grilled asparagus or green beans

Conclusion

This cider-glazed pork medallion recipe brings together bold flavors and flawless grilling, all made possible by the Arteflame's versatile grill and griddle design. It's a steakhouse-quality dish with South Dakota flair, made right in your backyard — no pots, pans, or lids needed.