Smoked Pork Loin with Blackberry Chutney

Smokin’ in the Boys’ Room: Southern Recipes from the Winningest Woman in Barbecue by Melissa Cookston

(Andrews McMeel Publishing, 2014, $22.99)

Blackberry Chutney

• 1 tbsp. olive oil
• 1 medium red onion, finely chopped
• 1 tbsp. 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 tbsp. red wine vinegar

Pork Loin

• 1 (3 to 4-lb.) boneless pork loin
• 3 tbsp. grill seasoning
• 2 tbsp. whole-grain mustard

To make the chutney, heat the 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.
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. Serves 3 to 4.

ROGUE YELLOW SNOW IPA

In 1988, Rogue Ales & Spirits began in an Ashland, Oregon, basement. Soon after, the brewery—whose motto is “variety is the spice of life”—moved their headquarters to a larger space in Newport. In addition to brewing regular, seasonal and specialty beers, they also craft unique and fun spirits.
Yellow Snow IPA is citrusy, piney and incredibly drinkable—perfect for an adventurous beer drinker or someone looking to try something new. Golden in color, it packs a nice hoppy fruitiness that will complement the blackberries very well in this month’s recipe. The pork will also pair nicely with the beer’s bitter finish, allowing the inherent smokiness of the roasted malts to come through.
—Heather Zamarripa
Executive Chef, 36 Handles Pub & Eatery