Cook pork loin like a top chef this holiday season

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This holiday season, you can impress your guests with these tips and recipes from award-winning chefs Seamus Mullen and John Tesar:

Start with fresh, high-quality ingredients that are versatile and easy to cook, like fresh pork.

Look for meats with marbling, which translates to flavor and tenderness.

Let your meat rest before cutting into it, to help retain moisture and juiciness.

Try out these festive dishes featuring all-natural, hand-trimmed Smithfield Prime Fresh Pork. For more holiday recipe inspiration, visit smithfield.com/primechefs.

Ancho Chile Rubbed Pork Loin with Fig Chutney

Prep time: 10 minutes, plus marinade time

Cook time: 1 hour, 50 minutes

Servings: 6

Pork Loin:

1 Smithfield Prime Boneless Center Cut Fresh Pork Loin

1/4cup ancho chile powder

11/2 tablespoons paprika

21/2 teaspoons mustard powder

21/2 teaspoons ground coriander

21/2 teaspoons ground oregano

1 teaspoon kosher salt, plus additional for seasoning

1 teaspoon ground black pepper, plus additional for seasoning

1/2 teaspoon ground cumin

1/2 teaspoon ground chile de arbol

3 tablespoons canola oil

Fig Chutney:

1 cup tawny port

3/4 cup dried figs, quartered

1/4 cup water

2 tablespoons unsalted butter

1 strip lemon zest

1 small bay leaf

1/2 cinnamon stick

1/2 tablespoon sugar

coarse ground salt

ground black pepper

Remove fresh pork loin from package and let rest up to 15 minutes.

Mix together ancho chile powder, paprika, mustard powder, coriander, oregano, 1 teaspoon salt, 1 teaspoon pepper, cumin and chile de arbol. Combine with canola oil; mix well.

Rub pork loin with chile rub and refrigerate 4 hours.

Heat oven to 400 F.

Season pork loin with salt and pepper, and place in roasting pan; roast 1 hour until internal temperature reaches 145 F. Let stand 15 minutes; slice into 1-inch-thick slices.

To make chutney: In saucepan, combine port, figs, water, butter, lemon zest, bay leaf, cinnamon and sugar. Season with salt and pepper.

Bring to boil; reduce heat and simmer, partially covered, until liquid is consistency of jam, about 30 minutes. Discard bay leaf and cinnamon stick.

Place pork loin slices in bowl and top with chutney. Serve over creamy polenta.