Applewood Smoked Pork Loin (Wyoming Style) | Arteflame

Introduction

There is nothing quite like the scent of sweet applewood smoke drifting through the crisp evening air to signal that a feast is on the way. This Wyoming Applewood Smoked Pork Loin is the ultimate comfort food, capturing the rugged spirit of the West in every bite. Imagine a tender roast, draped in sizzling bacon and stuffed with tart apples, cooking over a live fire on your Arteflame. It is the kind of meal that brings everyone closer to the fire, perfect for a cozy autumn dinner or a backyard gathering under the stars.

The Perfect Balance

I absolutely adore this recipe because it achieves the "holy grail" of flavor profiles: the perfect marriage of salty and sweet. The savory crunch of the thick-cut bacon protects the lean pork loin, keeping it incredibly juicy, while the caramelized apples inside add a burst of natural sugar that complements the smoke. Plus, despite looking like a restaurant-quality centerpiece, it is surprisingly forgiving and easy to assemble.

Mastering the Fire

• Watch Your Heat: Because bacon has high fat content, avoid the direct center fire for too long to prevent flare-ups; use the flat iron cooktop for steady roasting.
• Don't Skip the Rest: Letting the meat rest for at least 15 minutes is crucial; cutting it too soon will let all those precious juices escape, resulting in dry meat.

Make It Your Own

If you do not have Granny Smith apples on hand, firm pears make a fantastic substitute, adding a floral sweetness. For an extra layer of flavor, try brushing the bacon with real maple syrup during the last few minutes of the cook for a sticky, candied finish.

Ingredients

• 3-4 lb Pork Loin Roast (boneless)
• 1 lb Bacon (thick-cut preferred)
• 2-3 Apples (Granny Smith or Honeycrisp, sliced)
• 2 tbsp Brown Sugar
• 1 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Kosher Salt
• 1 tsp Black Pepper
• Applewood chunks (for the fire)

Instructions

Step 1: Prep and Season the Pork

1. Begin by patting the pork loin dry with paper towels to ensure the rub adheres properly.
2. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper to create your dry rub.
3. Generously coat the entire pork loin with the spice mixture, pressing it into the meat with your hands.
4. Using a sharp knife, make deep slits across the top of the loin, spaced about an inch apart, being careful not to cut all the way through.

Step 2: Assemble with Apples and Bacon

1. Slice your apples into thin wedges.
2. Insert an apple slice into each of the slits you created in the pork loin.
3. Take the bacon strips and drape them over the pork loin, covering the meat and the apples completely. You can secure the bacon with butcher's twine if necessary to keep everything in place during the cook.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using charcoal or hardwood.
2. Add applewood chunks to the fire to generate that essential sweet smoke.
3. Wait until the flat cooktop griddle reaches a medium-high temperature. You want the center grate to be hot for searing, but the outer plancha rings to be moderate for roasting.

Step 4: Sear and Smoke

1. Place the bacon-wrapped pork loin directly on the center grill grate for a quick sear, just enough to start rendering the bacon fat and getting some color (about 2-3 minutes).
2. Move the loin to the flat steel cooktop (the plancha), positioning it slightly away from the direct center fire to cook with indirect heat.
3. Rotate the loin occasionally to ensure even cooking and to crisp up the bacon on all sides.

Step 5: Finish and Rest

1. Continue cooking until the internal temperature of the pork reaches 145°F (63°C). This ensures the meat remains juicy and safe to eat.
2. Remove the pork from the grill and place it on a cutting board.
3. Tent loosely with foil and let the meat rest for at least 10 to 15 minutes. This allows the juices to redistribute throughout the roast.
4. Slice and serve immediately.

Tips

Cooking on an Arteflame offers a unique advantage because of its dual-zone heating capabilities, but temperature management is key for this recipe. Since bacon has a high fat content, flare-ups can happen if you leave it over the center grate for too long. The best strategy is to use the flat iron cooktop for the majority of the cooking process; the steel holds heat beautifully and cooks the pork evenly without burning the bacon. Regarding the wood, applewood is the traditional choice for this "Wyoming" style recipe because its mild, fruity smoke complements the pork perfectly without overpowering it. However, ensure your wood chunks are dry and seasoned to avoid acrid smoke. Finally, do not skip the resting phase. Cutting into the pork loin too early will cause all those delicious, hot juices to run out onto the board, leaving you with dry meat.

Variations

While the classic Wyoming Applewood preparation is a crowd-pleaser, this recipe is incredibly versatile and forgiving if you want to experiment with different flavor profiles. You can easily adjust the sweetness or the heat level depending on your guests' preferences. For a more savory depth, try swapping the brown sugar for a coffee-based rub. If you prefer a stickier finish, you can brush a glaze onto the bacon during the last 10 minutes of cooking. Here are a few creative twists to make this recipe your own:

• Spicy Kick: Add cayenne pepper or crushed red pepper flakes to the dry rub for some heat.
• Maple Glaze: Brush the bacon with real maple syrup or a bourbon-maple mix near the end of grilling.
• Herb Stuffed: Instead of just apples, stuff the slits with fresh sage and rosemary for an aromatic herbal touch.
• Cheese Lover's: Tuck a slice of sharp cheddar or gouda in with the apple slices for a melty surprise.
• Pear Swap: Substitute the apples with firm pears for a slightly different floral sweetness.

Best pairings

To round out this hearty, wood-fired meal, you need side dishes that can stand up to the rich flavors of smoked pork and bacon. Since you already have the Arteflame fired up, it makes the most sense to choose sides that can be cooked right alongside the main course on the flat top griddle. Root vegetables are a natural pairing; their earthiness grounds the sweetness of the apples and pork. Starchy sides also work wonders to soak up the juices. A fresh, acidic element can also help cut through the richness of the bacon fat, balancing the palate. Consider these options to create a full feast:

• Grilled Sweet Potatoes: Slice them into rounds and grill on the flat top until tender and caramelized.
• Charred Brussels Sprouts: Toss with olive oil and sear them on the plancha until crispy.
• Skillet Cornbread: Bake a cast-iron skillet of jalapeño cornbread directly on the grill surface.
• Apple Cider Coleslaw: A vinegar-based slaw adds a nice crunch and acidity.

Conclusion

The Wyoming Applewood Smoked Pork Loin is a testament to the beauty of simple ingredients prepared with care and fire. It captures the essence of outdoor living, blending the savory richness of meat with the comforting sweetness of fruit and smoke. Cooking this on the Arteflame not only ensures a delicious result but also turns the preparation into an event, allowing guests to watch the fire and smell the aromas as the meal comes together. Whether you are a novice griller or an expert, this recipe delivers restaurant-quality results that are sure to impress. So, gather your wood, prep your ingredients, and get ready to enjoy one of the most flavorful pork dishes you will ever create. Enjoy the process, and most importantly, enjoy the feast.