Missouri Apple Cider Brined Pork Loin on Arteflame

Introduction

Brining pork loin in apple cider adds incredible depth of flavor and tenderness. Grilled over a wood fire on the Arteflame, this pork loin is seared to perfection at 1,000°F on the center grate, then finished gently on the flat cooktop for a perfectly juicy and flavorful bite. The Arteflame's unique heat zones ensure precise temperature control for every stage of cooking. Follow this recipe for a deliciously tender, smoky pork loin with a caramelized crust.

Ingredients

• 1 (3-4 lb) boneless pork loin
• 4 cups apple cider
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tablespoons whole black peppercorns
• 2 tablespoons Dijon mustard
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 2 sprigs fresh thyme
• 2 tablespoons unsalted butter

Instructions

Step 1: Prepare the Brine

1. In a large bowl, combine the apple cider, kosher salt, brown sugar, peppercorns, Dijon mustard, garlic, smoked paprika, and fresh thyme.
2. Submerge the pork loin in the brine and refrigerate for 6-12 hours for maximum flavor and tenderness.

Step 2: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood on top of the soaked napkins and light the paper. Allow the fire to build and heat the grill, which takes about 20 minutes.

Step 3: Sear the Pork Loin

1. Remove the pork loin from the brine and pat it dry with paper towels.
2. Place the pork loin on the center grill grate at 1,000°F and sear for about 3 minutes per side until a deep golden-brown crust forms.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the pork loin to the flat cooktop, positioning it closer to the center for more heat or further out for a gentler cook.
2. Cook while turning occasionally until the internal temperature reaches 135°F.
3. Add butter to the cooktop, allowing it to melt around the loin for enhanced flavor.

Step 5: Rest and Slice

1. Remove the pork loin from the grill and let it rest for 10-15 minutes to redistribute juices. The internal temperature will rise to about 145°F.
2. Slice and serve warm.

Tips

• Always remove the pork loin from the grill when it's 15°F below the desired final temperature as it continues to cook while resting.
• Position vegetables or bread slices on the outer cooktop while the pork loin finishes grilling for an easy, complete meal.
• Using fresh firewood infuses your pork loin with an incredible smoky aroma.

Variations

1. Spiced Maple Brine: Substitute brown sugar with maple syrup and add ground cinnamon and cloves for a warm, sweet twist.
2. Garlic-Herb Brine: Increase the garlic to six cloves and add rosemary and sage for a savory herbal enhancement.
3. Cider-Bourbon Brine: Add 1/4 cup bourbon for a rich depth of flavor.
4. Honey-Mustard Brine: Replace brown sugar with honey and increase Dijon mustard to 3 tablespoons for a tangy kick.
5. Smoky Chipotle Brine: Add 1 teaspoon ground chipotle powder for a bold, smoky-spicy variation.

Best Pairings

• Grilled sweet potatoes – Cook these on the Arteflame's flat cooktop for a caramelized, slightly smoky side.
• Apple-slaw – The fresh crunch of apple complements the deep smoky flavors of the pork.
• Grilled cornbread – A perfect match for pork, achieving a crispy crust and soft, buttery center on the Arteflame.
• Hard apple cider – Enhance the apple flavors of the pork with a crisp, refreshing drink pairing.

Conclusion

Grilling a cider-brined pork loin on the Arteflame delivers unbeatable tenderness and caramelization. This method ensures an evenly cooked, juicy result every time. Try different brine variations and pairings to create a custom meal your guests will love.