Smoked Pork Loin With Dried Fruit Chutney Recipes

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SMOKED PORK LOIN WITH APPLE CHUTNEY



Smoked Pork Loin with Apple Chutney image

Provided by Food Network

Categories     main-dish

Time P1DT13h20m

Yield 20 servings

Number Of Ingredients 22

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
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

Steps:

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

SEARED PORK TENDERLOIN WITH FRY PAN QUICK FRUIT CHUTNEY



Seared Pork Tenderloin with Fry Pan Quick Fruit Chutney image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 pound pork tenderloin, trimmed, cut into 8 pieces, lightly pounded
Coarse salt and cracked black pepper
1 small onion, thinly sliced
1/2 cup cider
1/2 cup cider vinegar
2 teaspoons sugar
1/4 teaspoon hot pepper flakes
1 cinnamon stick
1/2 cup frozen cranberries
1/2 cup dried apricots
1/2 cup dried prunes
1 large apple, thinly sliced
2 cups chopped rainbow chard leaves and stems
1 tablespoon finely grated orange zest

Steps:

  • Preheat oven to 250 degrees F. Season pork with salt and pepper on both sides. Heat a non-stick pan over medium heat. Add the pork and cook, turning once, until golden brown and cooked through, about 2 to 3 minutes per side. Remove to an oven proof platter. Hold warm in oven while you prepare sauce.
  • Add onions to pork pan and cook, stirring often until slightly softened, about 3 to 4 minutes. Increase heat to high, add cider, cider vinegar, sugar, chili flakes, and cinnamon stick. Bring to a boil. Add apricots and prunes. Reduce to a simmer. Add cranberries, apples, and swiss chard and cook until sauce is slightly thickened and chard and apples are tender, about 3 to 5 minutes. Add orange zest and cook 1 minute more.
  • Divide pork among serving plates, pour chutney over pork slices. Serve immediately.

Nutrition Facts : Calories 393 calorie, Fat 4.7 grams, SaturatedFat 1.5 grams, Carbohydrate 63.5 grams, Fiber 8 grams, Protein 27 grams

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