Smoked Pork Loin with Dried-Fruit Chutney

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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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WHY THIS RECIPE WORKS

For a recipe that satisfied that meaty, smoky pork craving in less time than all-day affairs like barbecued ribs and pulled pork, we looked to the quicker-cooking pork loin. The trick was keeping this lean, mild-tasting cut juicy and also i...

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