World-renowned pro pitmaster and chef Melissa Cookston’s new cookbook, Smokin’ in the Boys’ Room, is exactly what you need to freshen up your grilling repertoire before prime season hits. She’s a 3-time world champion, you know. From the cuts of meat you want to eat to sides, marinades and her own time-tested techniques, don’t break out the barbecue before digging into this book.
I spent many a summer day crawling through weeds and fighting off chiggers and snakes just to pick a bucket of luscious blackberries. Blackberries are the flavor of my youth, and I still try to sneak out in June, when the berries are at their plumpest and juiciest, and pick a few to make into cobblers and jellies. This chutney uses blackberries to bring a rich sweetness and beautiful contrast to the pork.
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 teaspoon garlic, minced
- 2 jalapeños, finely diced (seeds removed for a milder chutney)
- 1 pound fresh blackberries
- 1/3 cup sugar
- 2 tablespoons red wine vinegar
- 1 (3 to 4-pound) boneless pork loin
- 3 tablespoons grill seasoning
- 2 tablespoons whole-grain mustard
For the blackberry chutney:
- Heat the 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 jalapeños 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.
For the pork loin:
- 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.
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