Smoked Pork Loin

There are certain things that I tell my kids so often that it just becomes part of our everyday dinner conversation. Things like: don't talk with your mouth full, only put the amount of food on your plate that you can eat, try something new - you might like it.  (I'm sure you parents out there can relate to those typical dinner conversations.) 

One of the perks (or drawbacks) to growing up in my house is that you have to at least TRY a LOT of new foods.  I've introduced my kids to all sorts of crazy foods and pretty much insisted that they at least take a taste of each of them.  "Try something new - you might like it"."  My kids have heard it so often - they think it's my life mantra.

So, I took a bit of my own advice - went out on a limb and made a meal that I wouldn't normally choose: Smoked Pork Loin with Fruit Chutney.  I've never been a big fan of chutney with savory dishes but I have to admit that this one sounded pretty yummy.  And I could hear my own words ringing in my head as I read through this recipe - "Try something new". (Said in my very best "mom" voice.)

Setting a good example for my kids and trying something new today.  Hope this goes well.  

Smoked Pork Loin
1/2 cup brown sugar
1/4 cup kosher salt
3-4 pound boneless pork loin roast, trimmed
2 cups apple wood chips

Chutney
3/4 cup dry white wine
1/2 cup dried apricots, diced
1/2 cup dried cherries
1/4 cup white wine vinegar
3 Tablespoons water
3 Tablespoons brown sugar
2 Tablespoons fresh grated ginger
1 Tablespoon butter
1 Tablespoon Dijon mustard
1 1/2 teaspoons dry mustard
Kosher salt
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Combine sugar and salt in a small bowl.  

Rub over roast.

Wrap in plastic wrap and refrigerate 6-24 hours.  

15 minutes before grilling, soak wood chips in water.  

Unwrap roast and pat dry.  Place pork on a hot grill along with a pan of water (for steam).  Cook until internal temperature reaches 140 degrees. (1 1/2 - 2 hours)

For chutney, combine wine, apricots, cherries, vinegar, water, sugar and ginger.  

Bring to a simmer.  Cover and cook 10 minutes.  

Add butter, Dijon and dry mustard and continue to cook until thickened.  (4-6 minutes)

Remove from heat.  Season with salt.  Transfer to a bowl to cool to room temperature.  

Transfer roast to cutting board and tent with foil.  Let stand 30 minutes.  Slice roast.  

Serve with chutney on the side... 

or on top.

In my opinion, this pork loin with fruit chutney was delicious.  Unfortunately, not everyone in my family agreed. Ben and I really enjoyed the combination of the salty, smoky pork with the sweet and tart fruit but Courtney did not agree.  As usual, after hearing the usual "try something new" prompting, she took a bite and then politely pushed her compote off to the side of her plate - never to be touched again.  

Courtney is probably the most POLITE picky eater that I've ever met - she's always very complimentary of the foods that she doesn't like.  After she tasted this chutney she told me that it "LOOKED like it would taste good."  :)  I love that girl.  Here's to a lifetime of "Trying something new."  

Ciao!

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