Photo: Boneless Pork Loin with Red Wine Cranberry Glaze Recipe
Ingredients
- 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
Directions
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:
- 1 cup dried cranberries
- 3 cups dry red wine
- 2 oranges, zested and juiced
- 1 cup sugar
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By skhamon_4970807
Cumming, GA
on October 03, 2012
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We loved the flavors of the pork and the brussels sprouts together. I shortcut the sauce though and used can whole cranberries. I reduced the red wine with the orange zest and juniper berries and just stirred in the canned berries. I have roasted many different vegetables with pancetta but loved the addition of the balsamic vinegar. The addition of capers was a little too busy for me so left out, but rest of the flavors were great.
By tvegas99_7372991
Wilmington, DE
on December 01, 2011
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this red wine cranberry glaze was amazing, made it the week before thanksgiving and then froze the leftovers and reheated the glaze for thanksgiving... awesome and versatile, so easy to make
By Chef Bruin
Los Angeles
on May 06, 2011
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Incredibly tasty and easy to make. The brine makes this dish nearly impossible to cook incorrectly, along with making it nearly impossible for the pork chops to come out dry. The only critique I have of this dish is the amount of salt and sugar - one could reduce them by half and still receive the same amazing flavor.
Read all 26 reviews