Page 243 - My Cookbook

INGREDIENTS
PORK
1⁄2 cup packed light brown sugar
1⁄4 cup Kosher salt
1 (3 1/2- to 4-pound) blade-end boneless pork loin roast, trimmed
2 cups wood chips
1 Disposable 13 by 9-inch aluminum roasting pan (if using charcoal) or 1 (9-inch) disposable aluminum pie plate (if using gas)
CHUTNEY
3⁄4 cup dry white wine
1⁄2 cup dried apricots, diced
1⁄2 cup dried cherries
1⁄4 cup white wine vinegar
3 tablespoons water
3 tablespoons packed light brown sugar
Smoked Pork Loin with Dried-Fruit Chutney
Meat
Makes Serves 6 ∙ Source Americastestkitchen.com
DIRECTIONS
Note from the test kitchen Note that the roast needs to be refrigerated for at least 6 hours or up to 24 hours after the salt rub is applied. A blade-end roast is our preferred cut, but a center-cut boneless loin roast can also be used. Any variety of wood chip except mesquite will work; we prefer hickory. If you’d like to use wood chunks instead of wood chips when using a charcoal grill, substitute two medium wood chunks, soaked in water for 1 hour, for the wood chip packet.
1. FOR THE PORK: Combine sugar and salt in small bowl. Tie roast with twine at 1-inch intervals. Rub sugar-salt mixture over entire surface of roast, making sure roast is evenly coated. Wrap roast tightly in plastic wrap, set roast in rimmed baking sheet, and refrigerate for at least 6 hours or up to 24 hours.
2. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in 8 by 4 1/2-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet.
3A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Arrange 25 unlit charcoal briquettes over half of grill and place disposable pan filled with 3 cups water on other side of