The Smoked Pork Loin as Served at Pat's BBQ in Salt Lake City, Utah, as seen on DDD Nation, Special.
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


Brined Pork Loin:

Apple Chutney:


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.