Smoked Pork Loin with Dried-Fruit Chutney

Name: Smoked Pork Loin with Dried-Fruit Chutney
Ingredients: 1/2 cup packed, light brown sugar; 1/4 cup, Kosher salt; 3.5 pound, boneless pork loin roast, blade-end, trimmed; 2 cups, wood chips; 1 , Disposable 13 by 9-inch aluminum roasting pan (if using charcoal) or 1 (9-inch) disposable aluminum pie plate (if using gas); 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, packed light brown sugar; 1 , shallot, minced; 2 tablespoons, grated fresh ginger; 1 tablespoon, unsalted butter; 1 tablespoon, Dijon mustard; 1 1/2 teaspoons, dry mustard

Main Courses
Pork
Grilling & Barbecue

By Steve Dunn ･ Appears in Cook's Illustrated September/October 2016, America's Test Kitchen TV

Classic barbecue recipes take most of a day. We wanted a smoky, company-worthy pork roast that cooked in just a couple of hours.

SERVES 6

TIME 3 to 3½ hours, plus 6 hours brining and 30 minutes resting

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