Maple Glazed Pork Loin with Apple-Cranberry Chutney

By á-8227

Ingredients

• Maple Glazed Pork Loin with Apple-Cranberry Chutney
• BRINE & PORK
• 2 qts cold water
• 1/3 C kosher salt
• 1/4 C dark brown sugar
• 1 C chopped fresh ginger with peel
• 1 head garlic, halved crosswise
• 1 cinnamon stick
• 1 t. fennel seeds
• 2 whole cloves
• one 2 pound pork loin
• GRILLING
• 3 T. Chinese five-spice powder
• 2 T. kosher salt
• Vegetable oil for brushing
• 1 C. pure maple syrup
• APPLE-CRANBERRY CHUTNEY
• Makes about 1 1/2 cups
• 1/4 red onion, chopped
• 1/4 C red currant jam (or jelly)
• 3 T. cider vinegar
• 1 T. unsalted butter
• 2 t. minced, peeled fresh ginger
• 1/2 t. kosher salt
• 1 t. (Madras) curry powder
• 1 cinnamon stick
• Pinch of crushed red pepper
• 3 soft cooking apples, such as McIntosh, peeled, seeded, and cut in large chunks
• 2 T. dried cranberries
• 3 T. chopped fresh cilantro

Preparation

Step 1

Maple Glazed Pork Loin with Apple-Cranberry Chutney

BRINE & PORK
2 qts cold water
1/3 C kosher salt
¼ C dark brown sugar
1 C chopped fresh ginger with peel
1 head garlic, halved crosswise
1 cinnamon stick
1 t. fennel seeds
2 whole cloves
one 2 pound pork loin

GRILLING
3 T. Chinese five-spice powder
2 T. kosher salt
Vegetable oil for brushing
1 C. pure maple syrup

APPLE-CRANBERRY CHUTNEY
Makes about 1 ½ cups
¼ red onion, chopped
¼ C red currant jam (or jelly)
3 T. cider vinegar
1 T. unsalted butter
2 t. minced, peeled fresh ginger
½ t. kosher salt
1 t. (Madras) curry powder
1 cinnamon stick
Pinch of crushed red pepper
3 soft cooking apples, such as McIntosh, peeled, seeded, and cut in large chunks
2 T. dried cranberries
3 T. chopped fresh cilantro

1. Six hours before grilling: Heat half the water with the remaining brine ingredients, except pork, stirring until the salt & sugar dissolve. Add the rest of the water; cool. Put the pork & brine in a large plastic container, cover, & refrigerate for 6 hours.
2. About 30 minutes before grilling, remove the pork from the brine, pat dry, & bring to room temperature. Mix the five spice powder & salt in shallow bowl.
3. Prepare an outdoor grill with a medium high fire for direct & indirect grilling.
4. Brush the grill grate lightly with oil. Brush the pork with oil & rub all over with the spice mixture. Grill over direct heat, turning occasionally, until nicely marked on all sides, about 15 minutes. Move the meat to the cooler side of the grill, cover, and cook until an instant tread thermometer inserted into center registers 130 F, about 50 minutes; rotate the meat halfway through. Brush the meat with some maple syrup, cover & cook, basting occasionally with syrup, until the pork reaches 145F for medium, about 20 minutes more. Rest meat for 10 minutes before slicing. Serve with apple-cranberry chutney.
5. In a microwave-safe bowl stir together the onion, jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick & red pepper. Cover with plastic wrap & microwave in high for 1 minute. Stir in apples & cranberries, cover & microwave on high for 10 minutes. Vent the plastic wrap & set aside for 10 minutes. Stir in the cilantro just before serving.