Chef Melissa Cookston Makes Easter Dinner Simple
I don't cook but I know you do. For now, I will stick to eating great food and taking the pictures. However, here is a treat with all the details for you to burn like chef Melissa Cookston. Cookston’s Smoked Pork Tenderloin Recipe is perfect for an Easter Sunday dish or a spring time gathering!
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.
How To Make The Magic
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 jalapeño 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 2 jalapeños, 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.
1 (3- to 4-pound) boneless pork loin
3 tablespoons grill seasoning
2 tablespoons whole-grain mustard