Maple-Cured Smoked Pork Loin with Apple Chutney
Serves:
6
Chef:
John Huggins
Ingredients:
10 cups cold water
1 ½ cups brown sugar
1 cup kosher salt
1 cup maple syrup
¼ cup unsulfured molasses
2 teaspoons ground ginger
2 teaspoons allspice
1 pork loin
Instructions:
In a pan on medium heat, combine brining ingredients and heat until sugar and salt have dissolved. Set aside to cool. Once cooled, add cleaned pork loin and brine for 24 hours. Remove from brine and pat dry. Season with salt and pepper. Start your smoker of choice and maintain a temperature of 200 degrees. Cook until pork loin reaches about 150 degrees. Let meat rest for 10 minutes. Slice and serve.
