SMOKED PORK LOIN WITH DRIED FRUIT CHUTNEY RECIPE
Provided by MooK
Number Of Ingredients 19
Steps:
- FOR THE PORK: Combine sugar and salt in small bowl. Tie roast with twine at 1-inch intervals. Rub sugar-salt mixture over entire surface of roast, making sure roast is evenly coated. Wrap roast tightly in plastic wrap, set roast in rimmed baking sheet, and refrigerate for at least 6 hours or up to 24 hours. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in 8 by 4 1/2-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet. FOR A CHARCOAL GRILL: Open bottom vent halfway. Arrange 25 unlit charcoal briquettes over half of grill and place disposable pan filled with 3 cups water on other side of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour evenly over unlit briquettes. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Place disposable pie plate filled with 1 inch water directly on other burner(s). Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 300 degrees.) Clean and oil cooking grate. Unwrap roast and pat dry with paper towels. Place roast on grill directly over water pan about 7 inches from heat source. Cover (position lid vent over roast if using charcoal) and cook until meat registers 140 degrees, 1 1/2 to 2 hours, rotating roast 180 degrees after 45 minutes. FOR THE CHUTNEY: Combine wine, apricots, cherries, vinegar, water, sugar, shallot, and ginger in medium saucepan. Bring to simmer over medium heat. Cover and cook until fruit is softened, 10 minutes. Remove lid and reduce heat to medium-low. Add butter, Dijon, and dry mustard and continue to cook until slightly thickened, 4 to 6 minutes. Remove from heat and season with salt. Transfer to bowl and let stand at room temperature. 6. Transfer roast to cutting board, tent with foil, and let stand for 30 minutes. Remove and discard twine. Slice roast 1/4 inch thick and serve with chutney.
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ridoy ridoy
[email protected]I was looking for a new pork loin recipe, and this one didn't disappoint. The pork loin was cooked to perfection, and the chutney was delicious. I'll definitely be making this again.
Tassy 138
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. The pork loin is cooked to perfection, and the chutney is delicious. I highly recommend this recipe.
Joseph Funmi
[email protected]I love this recipe! The pork loin is always tender and juicy, and the chutney is the perfect accompaniment. It's a great dish for a special occasion.
Lonely Star
[email protected]This recipe is a winner! The pork loin was cooked to perfection, and the chutney was the perfect complement. I'll be making this dish again and again.
John Mclean
[email protected]I've made this recipe several times now, and it's always a hit. The pork loin is always cooked perfectly, and the chutney is always delicious. It's a great recipe for a weeknight meal or a special occasion.
Amina Yasir
[email protected]This recipe is easy to follow and results in a delicious and impressive dish. The pork loin was tender and juicy, and the chutney was the perfect accompaniment. I highly recommend this recipe.
Sarah Abbasi
[email protected]I was looking for a new pork loin recipe, and this one didn't disappoint. The pork loin was cooked to perfection, and the chutney was delicious. I'll definitely be making this again.
Ahmad walid Shirzai
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. The pork loin is cooked to perfection, and the chutney is delicious. I highly recommend this recipe.
Heather Forman
[email protected]I love this recipe! The pork loin is always tender and juicy, and the chutney is the perfect accompaniment. It's a great dish for a special occasion.
Lizzie Bordelon
[email protected]This recipe is a winner! The pork loin was cooked to perfection, and the chutney was the perfect complement. I'll be making this dish again and again.
Dawod bhatti
[email protected]I've made this recipe several times now, and it's always a hit. The pork loin is always cooked perfectly, and the chutney is always delicious. It's a great recipe for a weeknight meal or a special occasion.
Pheladi Shai
[email protected]This recipe is easy to follow and results in a delicious and impressive dish. The pork loin was tender and juicy, and the chutney was the perfect accompaniment. I highly recommend this recipe.
Denzel Mapako
[email protected]I was looking for a new pork loin recipe, and this one didn't disappoint. The pork loin was cooked to perfection, and the chutney was delicious. I'll definitely be making this again.
Majlis Setari
[email protected]I love the combination of flavors in this dish. The smokiness of the pork loin pairs perfectly with the sweetness of the chutney. It's a great dish for a special occasion.
Nalubega
[email protected]This recipe is a keeper! The pork loin was perfectly cooked, and the chutney was out of this world. I'll be making this dish again and again.
Ridma Heshan
[email protected]I'm not a big fan of pork, but this recipe changed my mind. The loin was so tender and juicy, and the chutney was a great way to add a little sweetness and acidity.
Ngonidzashe Prince
[email protected]This pork loin was a hit at our dinner party! The smoky flavor was delicious, and the dried fruit chutney was the perfect complement. I'll definitely be making this again.