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Apple smoked pork tenderloin
Ingredients
Pork:
- 1 pork tenderloin, silver skin removed, at room temperature
Rub:
- 1/2 cup (120 milliliters) black pepper
- 1/2 cup (120 milliliters) paprika
- 1/2 cup (120 milliliters) brown sugar
- 1/4 cup (60 milliliters) kosher salt
- 2 tablespoons (30 milliliters) dry mustard
- 2 teaspoons (10 milliliters) cayenne
- Salt to taste
Chutney:
- 1 slice bacon, chopped
- 1 small shallot, minced
- 1 green apple, chopped
- 1 tablespoon (15 milliliters) fresh ginger, grated
- 1 tablespoon (15 milliliters) brown sugar
- 2 tablespoons (30 milliliters) balsamic vinegar
- 1 whole clove
- 1/4 teaspoon (1.25 milliliters) ground nutmeg
- 1/3 cup (80 milliliters) apple cider
- 1/4 cup (60 milliliters) blueberries
- 1 tablespoon (15 milliliters) olive oil
Grill:
- Apple wood chips
- Apple juice
Directions
Rub:
- Combine black pepper, paprika, brown sugar, kosher salt, dry mustard, cayenne in a medium bowl and mix.
Chutney:
- Heat olive oil over medium heat in a small saucepan. Add bacon and shallot and sauté until bacon becomes crispy.
- Add apple, ginger, brown sugar, balsamic vinegar, clove, nutmeg, and apple cider to saucepan and bring to a simmer.
- Simmer gently until sauce slightly thickens.
- Add blueberries, cook for three more minutes slowly, allowing the berries to maintain their shape.
Pork:
- Season the pork tenderloin with the rub.
- Set rubbed pork tenderloin aside at room temperature.
- Soak wood chips with apple juice for one hour then place the drained chips into the smoke pouch.
- Turn on half the barbeque to low or 300F (150C).
- On half of the barbeque remove the grate and place the smoke pouch over the flames to produce smoke.
- Oil the remaining grates on the unlit side of the barbeque and place the rubbed pork tenderloin.
- Smoke with indirect heat, and the lid closed, for 25 minutes, or until an internal temperature of 135 F (55 C)., turning over once at the ten-minute mark and covering with tin foil.
- Remove from the grill and let rest for ten minutes.
To serve:
- Slice pork tenderloin place on a plate and top with the chutney.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
