Polish Grilled Pork Loin with Mustard Glaze

Introduction

Juicy and flavorful, this Polish-inspired grilled pork loin is seared to perfection on the Arteflame grill and finished with a tangy mustard glaze. The reverse searing method locks in moisture, creating tender and delicious slices in every bite.

Ingredients

• 1 (3-4 lb) pork loin
• 2 tbsp butter, melted
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins, light the paper, and let the fire build for about 20 minutes.
3. Once the grill grate reaches 1,000°F, you’re ready to cook.

Step 2: Season the pork loin

1. Pat the pork loin dry with paper towels.
2. Brush with melted butter.
3. Mix salt, black pepper, garlic powder, and smoked paprika.
4. Rub the seasoning mixture evenly over the pork loin.

Step 3: Sear the pork loin

1. Place the pork loin on the center grill grate and sear for about 2-3 minutes on each side until a deep golden-brown crust forms.
2. Move the pork loin to the outer flat top griddle to finish cooking with indirect heat.

Step 4: Prepare the mustard glaze

1. In a small bowl, mix Dijon mustard, honey, apple cider vinegar, and Worcestershire sauce.
2. Brush the glaze onto the pork loin every few minutes as it cooks.

Step 5: Finish cooking

1. Cook the pork loin until the internal temperature reaches 130°F.
2. Remove from the grill (as carryover cooking will bring it up to 145°F).
3. Let it rest for 10 minutes before slicing.

Tips

• Use a meat thermometer to guarantee perfect doneness.
• Let the pork rest before slicing to retain juices.
• Adjust heat zones on the Arteflame grill to control cooking speed.

Variations

• Spicy Mustard Glaze: Add 1 tsp cayenne pepper to the glaze for extra heat.
• Herb-Infused: Mix chopped rosemary and thyme into the seasoning for a herbal touch.
• Maple Glaze: Substitute honey with maple syrup for a deeper sweetness.
• Garlic Lover's: Add 1 tbsp minced garlic to the glaze for an extra garlicky kick.
• Apple-Infused: Replace apple cider vinegar with apple juice for a fruity profile.

Conclusion

Cooking a Polish-inspired grilled pork loin on the Arteflame grill ensures flavor-packed, juicy meat every time. By using the reverse sear method, this pork loin is evenly cooked and beautifully caramelized on the outside.

Best pairings

• Grilled sauerkraut with caraway seeds
• German-style potato salad
• Grilled apples with cinnamon
• A crisp, cold Pilsner beer
• Warm rye bread with butter