Easiest Way to Prepare Perfect Smoked Pork Loin with Apple Chutney

Smoked Pork Loin with Apple Chutney. Steps Rub pork with small amount of Olive Oil. Combine dry ingredients and rub pork loin. Stir in apple slices, the water, vinegar, honey, salt, and cumin (if desired).

A simple and hearty fall meal! Ina Garten's roast chicken gets a lot of attention, especially since it is the stuff of romance and royal engagements, and for the record, I've always been a fan of a good roast chicken. Transfer pork medallions to a plate and add any bacon that fell off during the cooking process to the saucepan. You can cook Smoked Pork Loin with Apple Chutney using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Smoked Pork Loin with Apple Chutney

1. You need 4 pound of Pork Loin.
2. You need 1 tsp of Paprika.
3. You need 1 tsp of Onion Powder.
4. It's 1 tsp of Sea Salt.
5. Prepare 1/2 of Ground Cinnamon.
6. You need 1/2 of Nutmeg.
7. Prepare 1/2 of White Pepper.
8. Prepare of Olive Oil.
9. It's of Apple Chutney.
10. Prepare 2-3 of Sweet Apples (Fuji or Gala).
11. You need 2 tbsp of Apple Cider Vinegar.
12. You need 1 tbsp of Sugar.
13. Prepare 1/2 tsp of Ground Cinnamon.
14. It's 1/2 tsp of Paprika.
15. It's 1/2 tsp of White Pepper.
16. You need 1/2 tsp of Sea Salt.

Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Coat grill pan with cooking spray.

Smoked Pork Loin with Apple Chutney step by step

1. Rub pork with small amount of Olive Oil. Combine dry ingredients and rub pork loin..
2. Smoke (with a few chunks of Apple wood) pork at 225° for 2-3 hours or until internal temperature reached 155°. Remove from smoker and cover. Let rest for at least 15 minutes..
3. Apple Chutney: dice apples, add all ingredients in small soup pot. Bring to a boil and then reduce to simmer. Stirring regularly until apples become soft. Mash and stir..
4. Serve a spoonful over slice of pork loin..

Cut pork into chops, top each chop with some of the Apple-Ginger Chutney, and drizzle a little of the sauce around the pork chop and over the chutney. Place the tenderloins on a sheet pan and pat them dry with paper towels. Rub sugar-salt mixture over entire surface of roast, making sure roast is evenly coated. Heat oil in a large nonstick skillet over medium-high heat until hot. Season pork with salt and pepper.