German Grilled Herb-Crusted Pork Loin

Introduction

Experience the rich flavors of a traditional German pork loin, infused with fresh herbs and perfectly grilled on the Arteflame. This recipe uses the reverse searing technique to create a juicy, tender pork loin with an irresistible crust. Grilled to perfection over a wood fire, your dish will have a deep, smoky flavor that pairs beautifully with hearty sides.

Ingredients

• 1 (3-4 lb) pork loin
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp unsalted butter, melted
• 1 tbsp Dijon mustard
• Wood for fire (oak or hickory recommended)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill and stack firewood over them.
3. Light the paper and allow the fire to establish.
4. Let the grill heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the pork loin

1. In a small bowl, mix together fresh thyme, rosemary, parsley, garlic powder, salt, and black pepper.
2. Rub the pork loin evenly with Dijon mustard, then coat generously with the herb mixture.
3. Drizzle melted butter over the pork for enhanced flavor.

Step 3: Sear the pork loin

1. Place the pork loin on the center grill grate and sear for about 2-3 minutes per side to lock in the juices.

Step 4: Cook to perfection

1. Move the seared pork loin to the flat cooktop griddle.
2. Cook the pork loin over medium heat zone, turning occasionally, until the internal temperature reaches 135°F.

Step 5: Rest and serve

1. Remove the pork loin from the grill when its internal temperature is 135°F (it will rise to 150°F as it rests).
2. Let it rest for 10 minutes before slicing.

Tips

• Always use wood for an authentic, smoky flavor.
• Move the pork loin around the cooktop for even doneness.
• Resting the meat allows the juices to redistribute evenly.

Variations

1. Spicy German Pork Loin: Add 1 tbsp paprika and 1 tsp cayenne pepper for a fiery twist.
2. Garlic Butter Pork Loin: Increase garlic powder to 2 tbsp and mix butter with crushed garlic cloves.
3. Mustard-Crusted Pork Loin: Double the Dijon mustard to intensify the tangy glaze.
4. Beer-Marinated Pork Loin: Marinate the pork in German beer for 2 hours before grilling.
5. Smoky Bacon-Wrapped Pork Loin: Wrap the loin in bacon strips to add extra smokiness.

Conclusion

Grilling a German herb-crusted pork loin on the Arteflame is an experience that transforms this classic dish into a smoky, juicy masterpiece. By using the reverse-searing technique, you ensure a tender inside and a flavorful crust. Try different variations to suit your taste, and enjoy a truly remarkable grilling experience.

Best pairings

• German Potato Salad: The tangy mustard dressing complements the pork perfectly.
• Sauerkraut: Adds a traditional, slightly sour balance to the dish.
• Grilled Asparagus: Cook it on the Arteflame for a charred, smoky aroma.
• A German Lager or Wheat Beer: Enhances the traditional flavors of this dish.