Boneless Pork Loin with Red Wine Cranberry Glaze

Total Time:
12 hr 35 min
15 min
12 hr
20 min

4 servings

  • 1/2 cup salt
  • 1/2 cup sugar
  • 2 quarts water
  • 1 tablespoon juniper berries
  • 1 tablespoon freshly chopped sage leaves
  • 1 teaspoon red pepper flakes
  • 4 or 5 cups water
  • 2 cups ice
  • 4 (1 1/2-inch thick) boneless pork loin chops
  • 2 tablespoons olive oil
  • Red Wine Cranberry Glaze, recipe follows
  • Red Wine Cranberry Glaze:
  • 1 cup dried cranberries
  • 3 cups dry red wine
  • 2 oranges, zested and juiced
  • 1 cup sugar
Watch how to make this recipe.
  • In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. Remove pan from heat. Add juniper, sage and red pepper flakes. Let steep 5 minutes. Pour 4 to 5 cups water and 2 cups ice into the brine. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated. When ready to cook, preheat oven to 350 degrees F. Remove pork from liquid and pat dry. Heat oil in a medium saute pan over medium heat. Cook pork until nicely caramelized about 6 minutes per side. Remove to oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing.

  • Serve with Red Wine Cranberry Glaze.

Red Wine Cranberry Glaze:
  • Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.

  • Yield: 2 cups

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Pairs Well With

Jammy, earthy red wine

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    This recipe is featured in:

    The Best Christmas Recipes