Smoked Pork Loin with Dried-Fruit Chutney
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 infusing it with just the right amount of smoke. Choosing a blade-end roast over a center-cut roast meant at least some additional fat and thus more flavor. Letting the roast sit overnight rubbed with a mixture of salt and brown sugar helped season it and keep it juicy and helped deliver a nicely caramelized exterior. Low-and-slow indirect cooking was key for an evenly cooked, juicy roast, so we poured lit coals over a layer of unlit coals to create a fire that wouldn’t require refueling. Two cups of wood chips (a single packet) provided just enough smoke to enhance the roast’s meaty flavor without overwhelming it.