Utah Caramel Apple Pork Loin on Arteflame Grill

Introduction

This Utah Caramel Apple Pork Loin recipe delivers sweet, smoky, juicy perfection—all made on the versatile Arteflame grill. With a rich caramelized apple and brown sugar glaze, this pork tenderloin is seared steakhouse-style over 1,000°F and finished to tender perfection on the flat top. The reverse searing method locks in every drop of juice while the apple glaze adds irresistible depth of flavor. Cook your entire meal outdoors on the Arteflame, no pots, pans, or ovens required.

Ingredients

• 1 (2-3 lb) pork loin
• 2 large tart apples, thinly sliced (Granny Smith works best)
• 1/4 cup brown sugar
• 2 tbsp unsalted butter
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• Fresh rosemary sprigs (for garnish)
• Vegetable oil (for lighting the grill)
• Paper napkins and firewood (for ignition)

Instructions

Step 1: Fire up your Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill’s center.
2. Stack dry firewood on top of the soaked napkins and light them.
3. Allow the fire to burn for about 20 minutes until the center grill grate reaches over 1,000°F for searing and the surrounding flat cooktop is evenly heated.

Step 2: Prepare the Pork Loin

1. Pat the pork loin dry with paper towels.
2. Season all sides with kosher salt and black pepper.
3. Let the pork loin sit at room temperature while the grill heats up for even cooking.

Step 3: Sear the Pork Loin

1. Place the pork loin on the center grill grate and sear for 1-2 minutes on each side until a deep golden crust forms.
2. Move the seared pork to the flat cooktop near the center to cook through using the reverse searing method.

Step 4: Make the Caramel Apple Glaze

1. On the flat griddle, melt 2 tbsp butter near the hotter center ring.
2. Add the thinly sliced apples and sauté until softened (around 5 minutes).
3. Sprinkle the brown sugar over the apples, stir, and cook until caramelized and sticky (about 3-5 minutes).
4. Stir in cinnamon, nutmeg, apple cider vinegar, and Dijon mustard. Let the sauce thicken slightly.

Step 5: Glaze and Finish the Pork Loin

1. Spoon the caramel apple glaze generously over the pork loin as it finishes cooking.
2. Cook the pork loin to an internal temperature of 140°F.
3. Remove the pork from the grill and let it rest. It will continue cooking to reach an ideal internal temperature of 155°F.

Tips

• Use tart apples like Granny Smith for balanced sweetness in the glaze.
• Resting the pork loin is key—don’t skip this step!
• To test doneness, always use a meat thermometer.
• Move ingredients along the cooktop to manage heats—cooler outer zones prevent overcooking.
• Use butter on the griddle for maximum flavor and beautiful browning.

Variations

1. Spicy Bourbon Glaze: Add a splash of bourbon and red chili flakes to the glaze for a smoky-spicy twist.
2. Maple-Glazed Pork: Replace brown sugar with maple syrup and adjust to taste for extra rustic sweetness.
3. Apple Bacon Crust: Wrap pork loin with bacon and brush with apple glaze, then cook as directed.
4. Herbed Apple Pork: Add chopped fresh thyme and sage to the glaze for an herbaceous boost.
5. Pineapple Apple Fusion: Mix pineapple chunks with apples in the glaze for a sweet-tart tropical flavor.

Conclusion

This Utah Caramel Apple Pork Loin recipe is a showstopper every time. Thanks to the Arteflame grill’s high-heat searing and spacious flat top cook surface, you can achieve a steakhouse finish while infusing the pork with bold, sweet, and savory apple flavor. Cook outdoors, clean up less, and savor more!

Best pairings

• Grilled rosemary sweet potatoes
• Charred Brussels sprouts with balsamic glaze
• Roasted garlic sourdough bread cooked on the griddle edge
• Dry Riesling or crisp apple cider
• Grilled apple pie for dessert