Serves 4
170 min
Smoked Pork Loin with Blackberry Chutney
Recipe GLPRcf622dba2906b0
A succulent smoked pork loin infused with savory spices and served with a vibrant, slightly spicy blackberry chutney. The pork is slowly smoked at 250°F until perfectly tender, then rested and sliced into thick chops. The chutney combines fresh blackberries with ginger, jalapeño, and a touch of vinegar for a complex sweet-and-savory accompaniment. Perfect for a special dinner with bold, layered flavors.
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Ingredients
1 medium red onion, finely chopped
1 tablespoon fresh ginger, minced
1 teaspoon minced garlic
2 jalapeños, seeds removed and finely diced
1 pound fresh blackberries
1/3 cup sugar
2 tablespoons red wine vinegar
1 tablespoon olive oil
3 tablespoons grill seasoning
2 tablespoons whole-grain mustard
1 (3 to 4-pound) boneless pork loin
Directions
Begin by preparing the blackberry chutney. Warm the olive oil in a small saucepan over medium heat.
Add the chopped red onion, ginger, and minced garlic to the warm oil and cook for 4 to 5 minutes, stirring occasionally, until the onion becomes translucent and soft.
Stir in the diced jalapeños and fresh blackberries, cooking for 4 minutes while occasionally stirring to break down the berries slightly.
Add the sugar and red wine vinegar, bringing the mixture to a boil. Once boiling, reduce the heat to low and simmer for 8 to 10 minutes, stirring occasionally, until the chutney thickens and the flavors meld. Set aside; the chutney can be served hot or stored in the refrigerator for up to one week.
Prepare your smoker to maintain a temperature of 250°F, using cherry wood for smoke.
Rinse the pork loin under cold running water and pat dry. Carefully trim away any silverskin and excess fat from the surface.
Season the trimmed pork loin evenly all over with the grill seasoning, rubbing it into the meat.
Spread the whole-grain mustard over the entire surface of the pork loin, massaging it in firmly to create an even coating.
Place the prepared pork loin in the smoker and smoke for approximately 2 hours, or until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part of the loin.
Remove the pork loin from the smoker and tent it loosely with aluminum foil. Allow it to rest for 10 to 15 minutes before carving.
Slice the rested pork loin into 1-inch thick chops and arrange on a serving platter. Top each chop with approximately 1 tablespoon of the warm or reheated blackberry chutney and serve immediately.
