Closeup of the finished pork loin with a slice removed sitting on a wood cutting board.

Pork Loin with Cranberry-Pistachio Chutney

Name: Pork Loin with Cranberry-Pistachio Chutney Recipe
Prep time: 50 min
Cook time: 2 h
Yield: 8-10 Servings
Cuisine: Pork
Ingredients: 3 lb Pork Loin; Kosher Salt, to taste; Ground Black Pepper, to taste; Garlic Powder, to taste; For the Chutney:; 1 tbsp Coconut or Olive Oil; 1/2 cup Chopped Shallots; 2 oz Fresh (or unthawed frozen) Cranberries; 1 Fresno Chile Minced; 1 md Unpeeled Orange, seeds removed and chopped into 1/4-inch pieces; 1/2 cup Chopped Dried Apricots; 2/3 cup Granulated Sugar; 1/2 tsp Cider Vinegar; 2 tsp Yellow Mustard Seeds; 1 tsp Ground Ginger; 1/2 tsp Kosher Salt; 1/2 tsp Ground Black Pepper; 1/2 tsp Allspice; 1/2 cup Chopped Pistachios; Additional Items:; Medium Saucepan; Large Bowl

Courtesy of Bull Outdoor Products

Makes: 8 - 10 servings
Prep Time: 30 - 50 minutes
Cook Time: 1 - 2 hours

Ingredients:

Pork Loin
Kosher Salt, to taste
Ground Black Pepper, to taste
Garlic Powder, to taste

For the Chutney:

Coconut or Olive Oil
Chopped Shallots
Fresh (or unthawed frozen) Cranberries
Fresno Chile Minced
Unpeeled Orange, seeds removed and chopped into 1/4-inch pieces
Chopped Dried Apricots
Granulated Sugar
Cider Vinegar
Yellow Mustard Seeds
Ground Ginger
Kosher Salt
Ground Black Pepper
Allspice
Chopped Pistachios

Additional Items:

• Medium Saucepan
• Large Bowl

Directions:

On the side burner, heat oil in a medium saucepan over medium-high heat.
Add shallots and sauté until soft; about 5 minutes.
Stir in all the remaining ingredients EXCEPT the pistachios.
Bring to a boil and simmer for about 10 minutes until thickened and the cranberries have burst.
Transfer to a bowl to cool.
Measure out 2 tbsp of the pistachios and set aside.
Stir the remaining nuts into the chutney and set aside to cool completely.
Setup grill for direct and indirect grilling over medium-high heat.
Brush and oil grates before cooking.
Roll-cut the loin to 1-inch thickness; alternatively, butter fly the roast and pound to 1-inch thick.
Season both sides of the roast with salt (about 1/2 teaspoon per pound), pepper and a little garlic powder.
Spread the inside of the roast with the cooled chutney leaving about a 1-inch border along one of the long sides.
From the opposite long side, roll up the roast like a jellyroll.
Secure with butcher's string every 1 to 2 inches.
Sear the roast over direct heat for about 2 minutes per side (4 sides) until well-marked.
Transfer to the indirect side of the grill and close the grill cover.
Cook for about an hour or until the internal temperature reached 145℉.
Transfer roast to a cutting board and tent with foil.
Let rest for 2 minutes before slicing.
Serve with the extra Cranberry-Pistachio Chutney.