Recipe courtesy of Pat's BBQ
Recipe courtesy of Pat's BBQ
Smoked Pork Loin with Apple Chutney
- Level: Advanced
- Total: 1 day 13 hr 20 min (includes brining time)
- Active: 20 min
- Yield: 20 servings
- Level: Advanced
- Total: 1 day 13 hr 20 min (includes brining time)
- Active: 20 min
- Yield: 20 servings
Ingredients
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
Directions
Special equipment:
a smoker; apple wood chunks- 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.
- 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.
- Preheat a smoker for smoking at 225 degrees F.
- 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:
- Combine the apples, raisins, stock, brown sugar, whiskey, black pepper, salt, cinnamon, bell pepper and shallot in a saucepan and simmer 1 hour.
