Closeup of the finished pork loin with a slice removed sitting on a wood cutting board.

Pork Loin with Cranberry-Pistachio Chutney

Name: Pork Loin with Cranberry-Pistachio Chutney
Prep time: 50 min
Cook time: 2 h
Yield: 8-10 Servings
Cuisine: Pork
Ingredients: 3-pound pork loin; Kosher salt; Ground black pepper; Garlic powder; For the chutney:; 1 tablespoon coconut or olive oil; 1/2 C chopped shallots; 2 oz fresh (or unthawed frozen) cranberries; 1 Fresno chile minced; 1 medium unpeeled orange, seeds removed and chopped into ¼-inch pieces; 1/2 C chopped dried apricots; 2/3 C granulated sugar; 1/2 cider vinegar; 2 t yellow mustard seeds; 1 t ground ginger; 1/2 t kosher salt; 1/2 t ground black pepper; 1/2 t allspice; 1/2 C chopped pistachios

Courtesy of Bull Outdoor Products

Makes: 8 - 10 servings
Prep Time: 30 - 50 minutes
Cook Time: 1 - 2 hours

Ingredients:

3-pound pork loin
Kosher salt
Ground black pepper
Garlic powder

For the chutney:

1 tablespoon coconut or olive oil
1/2 C chopped shallots
12 oz fresh (or unthawed frozen) cranberries
1 Fresno chile minced
1 medium unpeeled orange, seeds removed and chopped into ¼-inch pieces
1/2 C chopped dried apricots
2/3 C granulated sugar
1/2 cider vinegar
2 t yellow mustard seeds
1 t ground ginger
1/2 t kosher salt
1/2 t ground black pepper
1/2 t allspice
1/2 C chopped pistachios

Directions:

On the side burner, heat oil in a medium saucepan over medium-high heat.
Add shallots and sauté until soft; about 5 minutes.
Stir in all the remaining ingredients EXCEPT the pistachios.
Bring to a boil and simmer for about 10 minutes until thickened and the cranberries have burst.
Transfer to a bowl to cool.
Measure out 2 tablespoons of the pistachios and set aside.
Stir the remaining nuts into the chutney and set aside to cool completely.
Setup grill for direct and indirect grilling over medium-high heat.
Brush and oil grates before cooking.
Roll-cut the loin to 1-inch thickness; alternatively, butter fly the roast and pound to 1-inch thick.
Season both sides of the roast with salt (about ½ teaspoon per pound), pepper and a little garlic powder.
Spread the inside of the roast with the cooled chutney leaving about a 1-inch border along one of the long sides.
From the opposite long side, roll up the roast like a jellyroll.
Secure with butcher's string every 1 to 2 inches.
Sear the roast over direct heat for about 2 minutes per side (4 sides) until well-marked.
Transfer to the indirect side of the grill and close the grill cover.
Cook for about an hour or until the internal temperature reached 145°F.
Transfer roast to a cutting board and tent with foil.
Let rest for 2 minutes before slicing.
Serve with the extra Cranberry-Pistachio Chutney.