Recipe: Roast Boneless Pork Loin With Tart Cherry Chutney

Executive chef at Ford’s Garage, Darin Thompson’s boneless pork loin marvel


Back in 1989, Darin Thompson was the executive sous chef of the Townsend Hotel alongside executive chef, Carol Haskins. He was asked to come up with a dish to serve at the Taste of Birmingham festival and ended up making whole cherrywood-smoked, roasted, boneless pork loins. “After I smoked the loins with the new smoker we purchased at the hotel,” he remembers, “I found some jars of chutney in the store room, and began to play around with them.” The chutney was not made from scratch, but the end result was wildly popular. “People raved about the flavors of the dish, and I’m ultimately grateful to Carol Haskins for being my first mentor in the industry.”

Roast Boneless Pork Loin with Tart Cherry Chutney (SERVES 6-8)

Ingredients for Chutney
*1 jar Major Grey’s Chutney 8-10 oz. (available at most grocery stores)
¼ cup red bell pepper
¼ cup yellow bell pepper
¼ cup orange bell pepper
⅓ cup Granny Smith apple
⅓ cup Golden Delicious apple
⅓ cup Red Delicious apple
⅓ cup Asian pear
⅓ cup Bartlett or Green Anjou Pear
⅓ cup Red Anjou or Red Bartlett Pear
2 tablespoons chopped cilantro
1 ¼ cup rough chopped dried Traverse City tart cherries

*If the pieces of mango in the chutney are too large, dice into 1/4-inch pieces.

Dice all of the above ingredients, except for the chutney, into ¼-inch pieces. Mix together, cover, and refrigerate overnight.

Ingredients for Pork Loins
1 half boneless pound pork loin (4-5 pounds) or 6-8 one-inch thick pork rib chops
1 tablespoon kosher salt
1 teaspoon smoked paprika 
1 tablespoon cracked black pepper

Mix salt, pepper, and paprika together. Rub on all sides of loin at least 30 minutes or more before grilling. Pre-heat grill on high, sear on all sides, then lower to medium heat until internal temperature reaches between 150 and 160 degrees. Let sit, loosely covered to let juices settle.


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