Recipe courtesy of Pat's BBQ

Smoked Pork Loin with Apple Chutney

Save Recipe
  • Level: Advanced
  • Total: 1 day 13 hr 20 min (includes brining time)
  • Active: 20 min
  • Yield: 20 servings
Share This Recipe

Ingredients

Brined Pork Loin:

Apple Chutney:

Directions

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.
Roasted Maple Pork Loin with Vegetables
PREMIUM
24m Intermediate 97%
CLASS
Roasted Pork Loin with Chermoula
PREMIUM
22m Intermediate 93%
CLASS
Smoked Spareribs
PREMIUM
18m Intermediate 96%
CLASS
Kale Caesar Salad with Smoked Chickpea Croutons
PREMIUM
14m Easy 99%
CLASS

14m Intermediate 100%
CLASS
Giada De Laurentiis

Pork Loin and Gremolata

12m Easy 96%
CLASS