Garlic & Herb Tenderloin with Apple Ginger Chutney
Created By: Pitmaster Tuffy Stone
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Serves: 4 to 6
- 1 Smithfield® Garlic & Herb Marinated Pork Tenderloin
- 1 handful hickory or apple wood chips for smoking, soaked in water and drained
- Apple Ginger Chutney
- ½ cup diced white onion
- 1 tablespoon peanut oil
- 3 Granny Smith apples, peeled and diced
- 1 teaspoon grated fresh ginger
- ½ cup vinegar
- ½ cup finely chopped walnuts
- ¼ cup sugar
- 1 teaspoon salt
- 1 teaspoon red mustard seeds (or substitute yellow mustard seeds)
- ½ teaspoon black pepper
- Heat grill using Kingsford Charcoal for indirect cooking at 200°F.; add drained wood chips.
- Place pork tenderloin over indirect heat. Cook/smoke until internal temperature reaches 120°F., about 45 minutes. Remove from grill and raise temperature to high heat. Place tenderloin back on grill over direct heat; grill turning frequently until internal temperature reaches 150°F. Let stand 10 minutes before slicing to serve.
- Meanwhile, make Apple Ginger Chutney. In medium skillet, sauté onions in oil over medium-high heat until translucent. Add apples and ginger to onions; sauté 2 minutes. Add remaining ingredients to skillet, reduce heat to low and simmer about 20 minutes. Apples should NOT be mushy. Serve over tenderloin slices.