Apple Cider Brined Pork Loin (Missouri Style) | Arteflame

Introduction

Imagine the scent of caramelized apples and fragrant rosemary wafting through the crisp evening air while wood smoke gently perfumes the backyard. This Missouri Apple Cider Brined Pork Loin captures the very essence of harvest season comfort. It is a succulent, golden-crusted centerpiece that feels like a warm hug on a plate, perfect for gathering friends around the fire on a chilly night.

Why This Recipe is a Keeper

I absolutely love this dish because it guarantees a juicy result every single time. Pork loin can be notoriously unforgiving and dry, but this apple cider brine works magic on the muscle fibers, ensuring every bite is tender and flavorful. Cooking it on the Arteflame grill elevates the experience, offering a restaurant-quality sear that contrasts beautifully with the meltingly soft interior. It is the perfect balance of rustic charm and technical precision.

Kitchen Wisdom

• Cool the Brine: Never rush this step. Pouring hot liquid over raw pork starts the cooking process prematurely and prevents the brine from working correctly.
• Pat it Dry: Before searing, dry the meat thoroughly with paper towels. Moisture creates steam, which prevents that delicious Maillard reaction crust we crave.
• Trust the Rest: Let the meat rest for 20 minutes before slicing to lock in those precious juices.

Easy Swaps

No apple cider on hand? You can substitute pear nectar or unfiltered apple juice for a similar sweetness. If you prefer less sugar, swap half the cider for a dry white wine or vegetable broth to lean into the savory notes.

Ingredients

The Brine

• 4 cups fresh Apple Cider (preferably unfiltered)
• 4 cups Water
• 1/2 cup Kosher Salt
• 1/2 cup Brown Sugar, packed
• 1 tbsp Black Peppercorns, whole
• 3-4 sprigs Fresh Rosemary
• 3-4 sprigs Fresh Thyme
• 4 cloves Garlic, smashed
• 2 Bay Leaves
• 1 Orange, sliced (optional for citrus notes)

The Roast

• 1 Boneless Pork Loin Roast (3-5 lbs)
• 2 tbsp Olive Oil (for coating)
• Fresh cracked Black Pepper (for finishing)

Instructions

Step 1: Prepare the Brine

1. In a large pot, combine the water, apple cider, kosher salt, and brown sugar.
2. Place the pot over medium-high heat on your stove (or on the flat top of your Arteflame) and stir until the salt and sugar have completely dissolved.
3. Add the peppercorns, rosemary, thyme, smashed garlic, bay leaves, and orange slices. Bring to a gentle simmer for 5 minutes to release the aromatics.
4. Remove from heat and let the brine cool completely. Do not put raw pork into hot brine, as it will start to cook the meat. You can add ice to speed up the cooling process.

Step 2: Brine the Pork

1. Place your pork loin in a large brining bag or a non-reactive container large enough to hold the meat and liquid.
2. Pour the cooled brine over the pork, ensuring it is fully submerged. Seal the bag or cover the container.
3. Refrigerate for at least 12 hours, but preferably 24 hours. This duration ensures deep penetration of flavors and optimal tenderness.

Step 3: Fire Up the Arteflame

1. Remove the pork from the brine 1 hour before cooking to let it come closer to room temperature. Discard the brine.
2. Pat the pork loin completely dry with paper towels. This is crucial for getting a good sear. Rub lightly with olive oil and dust with cracked black pepper.
3. Build a medium fire in your Arteflame grill. You want the center grill grate to be hot (around 400°F - 450°F) for searing, and the flat cooktop to have a steady medium heat.

Step 4: Sear and Roast

1. Place the pork loin directly on the center grill grate. Sear each side for about 2-3 minutes until you achieve a rich, golden-brown crust with grill marks.
2. Move the loin to the flat steel cooktop (plancha), positioning it away from the direct flame to cook via radiant heat.
3. Rotate the loin occasionally to ensure even cooking. Cook until the internal temperature reaches 140°F (60°C).

Step 5: Rest and Serve

1. Remove the pork from the grill when it hits 140°F. Place it on a cutting board and tent loosely with foil.
2. Let the meat rest for at least 15 to 20 minutes. During this time, the residual heat will raise the temperature to the safe 145°F, and the juices will redistribute throughout the meat.
3. Slice against the grain into thick chops and serve immediately.

Tips

To guarantee the best results with your Missouri Apple Cider Brined Pork Loin, temperature control is paramount. Pork loin is a lean cut, meaning it lacks the intramuscular fat that forgives overcooking. Using a reliable instant-read digital thermometer is the most important tool in your arsenal; pull the meat off the grill exactly at 140°F. The carry-over cooking during the resting phase will bring it to the perfect medium doneness (145°F) while keeping it juicy.

Additionally, do not skip the drying step after removing the meat from the brine. Moisture on the surface of the meat creates steam when it hits the hot grill, which inhibits the Maillard reaction—the chemical process that creates that delicious browned crust. Patting it dry ensures you get a sear, not a steam. Finally, if you are using the Arteflame, utilize the different heat zones. If the outside is browning too fast but the inside is still raw, move the meat further toward the outer edge of the cooktop where the temperature is cooler.

Variations

While the classic apple cider brine is a crowd-pleaser, you can easily tweak this recipe to suit different flavor profiles or dietary preferences. The versatility of the pork loin makes it a blank canvas for culinary creativity. Here are a few ways to mix things up while keeping the core technique intact:

• The Spicy Kick: Add 2 tablespoons of crushed red pepper flakes or a sliced jalapeño to the brine mixture to introduce a subtle heat that cuts through the sweetness of the cider.
• The Bourbon Glaze: In the last 10 minutes of grilling, brush the pork with a mixture of bourbon, maple syrup, and Dijon mustard for a sticky, caramelized finish.
• Herb Crusted: After searing, roll the pork loin in a mixture of minced fresh sage, rosemary, and garlic before finishing the cook on the flat top.
• Autumn Spice: Add two cinnamon sticks and a few whole cloves to the brine for a flavor profile that tastes like the holidays.
• Hard Cider Twist: Substitute half of the water in the brine with a dry hard cider for a funkier, more fermented apple flavor depth.

Best pairings

A dish this rich in flavor deserves sides that complement its sweet and savory notes without overpowering them. Since you are already cooking on the Arteflame, it makes sense to utilize the flat top for your side dishes as well. Grilled vegetables are a natural choice, picking up the smoky char that ties the whole meal together. The goal is to balance the plate with textures and flavors that scream "comfort food."

• Grilled Apple Slices: Toss apple wedges in cinnamon and brown sugar and grill them right alongside the pork for a direct flavor echo.
• Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted on the flat top maximize the earthiness of the meal.
• Braised Red Cabbage: The acidity of vinegar-braised cabbage cuts through the richness of the pork perfectly.
• Creamy Polenta: A soft bed of cheesy polenta or grits absorbs the juices from the sliced pork.
• Drink Pairing: Serve with a crisp, dry Riesling to balance the sweetness, or an Amber Ale to match the roasted notes.

Conclusion

This Missouri Apple Cider Brined Pork Loin is more than just a recipe; it is a celebration of simple, high-quality ingredients prepared with care. The brining process transforms a standard cut of meat into a succulent, flavorful experience that rivals any high-end steakhouse. The interplay of the sweet cider, aromatic herbs, and the distinctive wood-fired flavor from the Arteflame grill creates a symphony of tastes that perfectly encapsulates the spirit of outdoor cooking.

We encourage you to try this recipe for your next gathering. It requires a bit of patience with the brining time, but the payoff is undeniable. Once you slice into that perfectly cooked, juicy pork loin, you will understand why this preparation is a favorite among grill masters. Fire up your Arteflame, gather your friends and family, and enjoy the incredible flavors of this Midwest-inspired classic.