Smoked Pork Loin with Blackberry Chutney

Serves 3-4 portions

The chutney uses blackberries to bring a rich sweetness and beautiful contrast to the pork.

To make the blackberry chutney, heat olive oil in a small saucepan. Add the onion, ginger, and garlic and cook for 4 to 5 minutes, until the onion is translucent. Add the jalapeño and blackberries and cook for 4 minutes. Add the sugar and vinegar and bring to a boil, then decrease the heat and simmer for 8 to 10 minutes, stirring occasionally. You’ll serve it hot here, but it can be stored in the refrigerator for up to 1 week and reheated for serving.

Blackberry Chutney

1 Tbs olive oil
1 medium red onion, finely chopped
1 Tbs finely chopped fresh ginger
1 tsp minced garlic
2 jalapeños, finely diced (seeds removed for a milder chutney)
1-lb fresh blackberries
1/3 cup sugar
2 Tbs red wine vinegar

Prepare a smoker to cook at 250 degrees with cherry wood. Rinse the pork loin and trim off the silverskin and excess fat. Sprinkle with the grill seasoning, slather with the mustard, and massage it into the loin.

Place the loin in the smoker and cook for 2 hours or until the internal temperature registers 150 degrees on a meat thermometer. Remove from the smoker, cover with aluminum foil, and allow to rest for 10 to 15 minutes. To serve, slice into 1-inch chops and top each with a tablespoon of hot chutney.

Pork Loin

1 (3- to 4-pound) boneless pork loin
3 Tbs grill seasoning
2 Tbs whole-grain mustard

Recipe courtesy Chef Melissa Cookston