Wyoming Applewood-Smoked Pork Loin on Arteflame

Introduction

Fire up your taste buds with this Wyoming-inspired Applewood-Smoked Pork Loin recipe. Grilled on the Arteflame using applewood smoke and finished with a rich maple glaze, this reverse-seared masterpiece locks in juices for a tender, flavorful bite every time. The unique design of the Arteflame lets you cook the entire meal from start to finish—no pots or pans required and virtually no cleanup after. This is outdoor grilling, elevated.

Ingredients

• 1 (3-4 lb) pork loin, trimmed
• 2 tbsp kosher salt
• 1 tbsp coarse black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• ½ tsp ground mustard
• 1 tbsp butter (for searing)
• 2 tbsp real maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 chunks of applewood or small applewood logs
• Vegetable oil and 3 paper napkins (for lighting grill)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak 3 folded paper napkins with vegetable oil.
2. Place the soaked napkins in the fuel chamber of the Arteflame.
3. Stack firewood, including applewood chunks or logs, on top of the napkins.
4. Light the napkins; allow the fire to build for 20 minutes or until the grill is fully heated.

Step 2: Prepare the Pork Loin

1. Season the pork loin evenly with salt, pepper, paprika, garlic powder, and ground mustard.
2. Let the pork sit at room temperature for 15-20 minutes while the grill heats.

Step 3: Sear the Pork Loin

1. Add a tablespoon of butter to the center grill grate.
2. Place the pork loin on the searing-hot center grill grate (over 1,000°F).
3. Sear each side for about 2-3 minutes until a deep crust forms to lock in juices.

Step 4: Smoke and Cook on the Flat Cooktop

1. Move the seared loin to the hotter inner zone of the flat cooktop griddle.
2. Cover loosely with foil (without sealing) to help retain moisture.
3. Cook until the internal temperature reaches 135°F.

Step 5: Prepare and Apply Maple Glaze

1. Mix maple syrup, Dijon mustard, and apple cider vinegar together.
2. Brush the glaze over the pork loin during the final 10 minutes of cooking.

Step 6: Rest and Serve

1. Remove the pork loin from the grill once it reaches 135°F internally.
2. Let rest for at least 10-15 minutes as it rises to 150°F (ideal for juicy perfection).
3. Slice and serve immediately.

Tips

• Always reverse sear for the juiciest meat—start with a sear, finish gently on the cooktop.
• Use a meat thermometer for precision cooking.
• The Arteflame’s temperature zones help cook multiple ingredients at once—utilize them!
• Baste multiple layers of glaze to build a sticky, golden finish.
• Clean up is easy: just scrape the flat top after cooking while it’s still warm.

Variations

1. Spicy Chipotle Glaze: Swap the maple glaze for chipotle honey glaze for spicy-sweet heat.
2. Herb-Crusted Pork: Add chopped rosemary, thyme, and sage for an herby twist.
3. Bourbon-Mustard Glaze: Blend bourbon, Dijon, and brown sugar for smoky-sweet depth.
4. Smoky Apple Glaze: Use apple butter and smoked paprika for orchard-inspired charm.
5. Garlic Parmesan Crust: Mix grated Parmesan and garlic powder into your rub for a rich crust.

Best pairings

• Grilled asparagus and baby carrots (on the Arteflame cooktop)
• Char-grilled peach halves with brown sugar
• Butter-seared fingerling potatoes
• Local Wyoming craft beer or sparkling apple cider
• Crusty bread with garlic herb butter cooked on the griddle

Conclusion

This Applewood-Smoked Pork Loin captures the rugged magic of outdoor Wyoming grilling. With a crackling sear from the Arteflame’s center grate and a slow reverse sear to internal perfection, plus the rich maple glaze, it’s a meal your guests will remember. Cleanup is a breeze, letting you enjoy more of the evening by the fire.