Recipe courtesy of Pat's BBQ

Smoked Pork Loin with Apple Chutney

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  • Level: Advanced
  • Total: 1 day 13 hr 20 min (includes brining time)
  • Active: 20 min
  • Yield: 20 servings
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Brined Pork Loin:

2 cups kosher salt

2 cups sugar 

1 cup molasses 

1/2 cup apple cider vinegar 

1/4 cup granulated garlic 

1/4 cup dry mustard powder 

1/4 cup granulated onion 

1/4 cup ground black pepper 

1/4 cup dried rosemary 

1/4 cup Worcestershire 

6 bay leaves 

One 8- to 10-pound pork loin Apple Chutney, recipe follows

Apple Chutney:

8 cups diced Granny Smith apples

2 cups golden raisins 

2 cups chicken stock 

1 cup brown sugar 

1 cup apple cider whiskey 

1 tablespoon ground black pepper 

1 teaspoon salt 

1/2 teaspoon ground cinnamon 

1 chopped red bell pepper 

1 large shallot, chopped 


Special equipment:
a smoker; apple wood chunks
  1. Put salt, sugar, molasses, vinegar, garlic, mustard powder, onion, pepper, rosemary, Worcestershire, bay leaves and 1 1/2 gallons water in a large stockpot. Bring to a boil and simmer, 20 to 30 minutes.
  2. Add ice to cool down, then place brine in fridge overnight to chill down to 40 degrees F. Place loin in brine and let brine for 24 hours.
  3. Preheat a smoker for smoking at 225 degrees F.
  4. Smoke loin with apple wood chunks until it reaches an internal temperature of 145 degrees F, about 4 1/2 hours. Let rest 20 minutes before slicing. Serve with Apple Chutney.

Apple Chutney:

  1. Combine the apples, raisins, stock, brown sugar, whiskey, black pepper, salt, cinnamon, bell pepper and shallot in a saucepan and simmer 1 hour.