Apple Smoked Pork Tenderloin

Ease of preparation rating: Easy
Yield: 2 servings

Ingredients:

For the pork:

1 pork tenderloin, silver skin removed, at room temperature

For the rub:

½ cup (120 ml) black pepper

½ cup (120 ml) paprika

½ cup (120 ml) brown sugar

¼ cup (60 ml) kosher salt

2 tablespoons (30 ml) dry mustard

2 teaspoons (10 ml) cayenne

Salt to taste

For the chutney:

1 slice bacon, chopped

1 small shallot, minced

1 green apple, chopped

1 tablespoon (15ml) fresh ginger, grated

1 tablespoon (15ml) brown sugar

2 tablespoons (30ml) balsamic vinegar

1 whole clove

¼ teaspoon (1.25 ml) ground nutmeg

1/3 cup (80ml) apple cider

¼ cup (60ml) blueberries

1 tablespoon (15ml) olive oil

For the grill:

Apple wood chips

Apple juice

Method:

For the rub:

Combine black pepper, paprika, brown sugar, kosher salt, dry mustard, cayenne in a medium bowl and mix.

For the chutney:

Heat olive oil over medium heat in a small saucepan. Add bacon and shallot and sauté until bacon becomes crispy.

Add apple, ginger, brown sugar, balsamic vinegar, clove, nutmeg, and apple cider to saucepan and bring to a simmer.

Simmer gently until sauce slightly thickens.

Add blue berries, cook for 3 more minutes slowly, allowing the berries to maintain their shape.

For the pork:

Season the pork tenderloin with the rub.

Set rubbed pork tenderloin aside at room temperature.

Soak wood chips with apple juice for 1 hour then place the drained chips into the smoke pouch.

Turn on half the barbeque to low or 300F (150C).

On half of the barbeque remove the grate and place the smoke pouch over the flames to produce smoke.

Oil the remaining grates on the unlit side of the barbeque and place the rubbed pork tenderloin.

Smoke with indirect heat, and the lid closed, for 25 minutes, or until an internal temperature of 135 F (55 C)., turning over once at the 10-minute mark and covering with tin foil.

Remove from the grill and let rest for 10 minutes.

To serve:

Slice pork tenderloin place on a plate and top with the chutney.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.