Best 2 Smoked Pork Loin With Dried Fruit Chutney Recipes

If you're looking for a flavorful and easy-to-make main course, smoked pork loin with dried fruit chutney is the perfect dish for you. This recipe combines the smoky flavor of pork loin with the tangy sweetness of dried fruit chutney, creating a delightful dish that is sure to impress your family and friends. The pork loin is first seasoned with a flavorful rub and then smoked until tender and juicy. The dried fruit chutney is made with a variety of dried fruits, such as apricots, raisins, and cranberries, and is simmered in a sweet and tangy sauce. Serve the smoked pork loin with the dried fruit chutney and enjoy a delicious and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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

Tips:

Choose a pork loin that is at least 3 pounds, and trim off any excess fat.
To make the rub, combine brown sugar, kosher salt, black pepper, garlic powder, onion powder, paprika, and cumin in a small bowl.
Rub the pork loin all over with the spice mixture, then wrap it tightly in plastic wrap and refrigerate for at least 12 hours, or overnight.
When you're ready to smoke the pork loin, preheat your smoker to 225 degrees Fahrenheit.
Place the pork loin on the smoker grate, and smoke for 3-4 hours, or until the internal temperature reaches 145 degrees Fahrenheit.
While the pork loin is smoking, make the dried fruit chutney. Combine dried apricots, dried cranberries, golden raisins, water, apple cider vinegar, brown sugar, Dijon mustard, and ground cloves in a medium saucepan.
Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 15 minutes, or until the fruit is plump and the sauce has thickened.
When the pork loin is done smoking, remove it from the smoker and let it rest for 10 minutes before slicing.
Serve the pork loin with the dried fruit chutney.

Conclusion:

This smoked pork loin with dried fruit chutney is a delicious and easy-to-make dish that is perfect for any occasion. The pork loin is smoked to perfection, and the dried fruit chutney is a sweet and tangy complement. This dish is sure to be a hit with your family and friends.