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Smoked Pork Loin With Blackberry Chutney Recipe

Smoked Pork Loin With Blackberry Chutney Recipe Summer fruit and porky goodness. (Photo: Angie Mosier.
Melissa Cookston•

World-renowned pro pitmaster and chef Melissa Cookston's new cookbook, Smokin' in the Boys' Room, is exactly what you need to freshen up your grilling repertoire before prime season hits. She's a 3-time world champion, you know. From the cuts of meat you want to eat to sides, marinades and her own time-tested techniques, don't break out the barbecue before digging into this book. 

I spent many a summer day crawling through weeds and fighting off chiggers and snakes just to pick a bucket of luscious blackberries. Blackberries are the flavor of my youth, and I still try to sneak out in June, when the berries are at their plumpest and juiciest, and pick a few to make into cobblers and jellies. This chutney uses blackberries to bring a rich sweetness and beautiful contrast to the pork.

Reprinted with permission from Smokin' in the Boys' Room

Smoked Pork Loin With Blackberry Chutney Recipe
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Prep Time
20
minutes
Cook Time
2.5
hours
Servings
3
- 4
Smoked Pork Loin With Blackberry Chutney Recipe
Total time: 2 hours, 50 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 medium red onion
  • 1 tablespoon fresh ginger
  • 1 teaspoon garlic
  • 2 jalapeños
  • 1 pound fresh blackberries
  • 1/3 cup sugar
  • 2 tablespoons red wine vinegar
  • 1 (3 to 4-pound) boneless pork loin
  • 3 tablespoons grill seasoning
  • 2 tablespoons whole-grain mustard
Directions
  1. Heat the olive oil in a small saucepan.
  2. Add the onion, ginger and garlic and cook for 4 to 5 minutes, until the onion is translucent.
  3. Add the jalapeños and blackberries and cook for 4 minutes.
  4. Add the sugar and vinegar and bring to a boil, then decrease the heat and simmer for 8 to 10 minutes, stirring occasionally.
  5. You’ll serve it hot here, but it can be stored in the refrigerator for up to 1 week and reheated for serving.
  6. Prepare a smoker to cook at 250°F with cherry wood.
  7. Rinse the pork loin and trim off the silverskin and excess fat.
  8. Sprinkle with the grill seasoning, slather with the mustard and massage it into the loin.
  9. Place the loin in the smoker and cook for 2 hours or until the internal temperature registers 150°F on a meat thermometer.
  10. Remove from the smoker, cover with aluminum foil and allow to rest for 10 to 15 minutes.
  11. To serve, slice into 1-inch chops and top each with a tablespoon of hot chutney.
  12. Brined Pork Loin W/Caramelized Salsify
  13. Pork With Peaches And Mustard Recipe
  14. Pork Cutlets With Pickled Pearl Onions And Pancetta Recipe
 
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