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Easter Sunday Smoked Pork Loin with Blackberry Chutney from Celebrity Chef Melissa Cookston

Smoked Pork Loin with Blackberry Chutney is the perfect Easter Sunday dish to share with your readers for an Easter potluck lunch or formal dinner, or a simply satisfying spring time meal. Check out this delicious recipe from Celebrity Chef Melissa Cookston



Smoked Pork Loin with Blackberry Chutney

Serves 3-4 portions

The chutney uses blackberries to bring a rich sweetness and beautiful contrast to the pork.

To make the blackberry chutney, heat olive oil in a small saucepan. Add the onion, ginger, and garlic and cook for 4 to 5 minutes, until the onion is translucent. Add the jalapeƱo and blackberries and cook for 4 minutes. Add the sugar and vinegar and bring to a boil, then decrease the heat and simmer for 8 to 10 minutes, stirring occasionally.

You’ll serve it hot here, but it can be stored in the refrigerator for up to 1 week and reheated for serving.

Blackberry Chutney
1 tablespoon olive oil
1 medium red onion, finely chopped
1 tablespoon finely chopped fresh ginger
1 teaspoon minced garlic
jalapeƱos, finely diced (seeds removed for a milder chutney)
1-pound fresh blackberries
1/3 cup sugar
2 tablespoons red wine vinegar

Prepare a smoker to cook at 250°F with cherry wood. Rinse the pork loin and trim off the silverskin and excess fat. Sprinkle with the grill seasoning, slather with the mustard, and massage it into the loin.

Place the loin in the smoker and cook for 2 hours or until the internal temperature registers 150°F on a meat thermometer. Remove from the smoker, cover with aluminum foil, and allow to rest for 10 to 15 minutes. To serve, slice into 1-inch chops and top each with a tablespoon of hot chutney.

Pork Loin

1 (3- to 4-pound) boneless pork loin

3 tablespoons grill seasoning

2 tablespoons whole-grain mustard


About Melissa Cookston:
Melissa Cookston was born and raised in the Mississippi Delta and is a trailblazing female food entrepreneur smoking the competition.

Cookston is a seven-time world barbecue champion; owner of restaurants Steak by Melissa, a successful steak house in Southaven, Mississippi and Memphis BBQ Company, a successful barbecue restaurant with locations in Horn Lake, Mississippi and Dunwoody, Georgia; an author of two cookbooks, “Smokin in the Boy’s Room” and “Smokin’ Hot in the South;” and a celebrated southern Delta chef. Recognized nationally from many appearances on national news and talks shows as well as cooking shows and the Food Network, Cookston served as a judge on season four of Destination America’s “BBQ Pitmasters,” and was named one of America’s most influential BBQ Pitmasters and personalities by Fox News in 2015. 

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Comments

  1. I've never eaten blackberries like this but it looks good. We always just make cobblers with the ones we pick.

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  2. I am always looking for unique recipes for traditional holiday food items. I really think this blackberry chutney makes this dish extra special. i really like all the ingredients. I may need to try it.

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    Replies
    1. I love chutneys and always look for new ways to incorporate berries into my diet.

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  3. I have never had blackberry chutney. It looks interesting. I may just have to try it out.

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  4. This is looking good and tasty

    ReplyDelete

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