Boneless Pork Loin with Red Wine Cranberry Glaze

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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

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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.

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Does anyone know an alternative to the red wine?

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Closely followed the recipe, with the exception of leaving out the juniper berries, and it was fantastic!! My wife told me to never....ever...lose that recipe! Thanks, Guy!

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Used the cranberry glaze with a different (simpler pork loin recipe and it was fabulous!

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I made the pork for our Christmas dinner. I didn't see the episode. I brined a three pound roast for two days then roasted it whole in the oven. The cranberry glaze was outstanding, maybe better that regular cranberry sauce (and I always make home made. The pork was moist and delicious. Will make this again. A go to company meal.

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One question, if I reduce the salt, should I reduce the sugar as well? Thanks :

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Wonderful!!!!!!!!!!!!!!!!!!!!

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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.

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I've brined meats, poultry, and seafood for many a year and this one is going to be added to my personal list of brines. The pork today in America is so lean that if you don't brine it, you may as well eat an old shoe.I cant wait to use this one for venison.If you want more flaver out of the juniper berries, smash them with the side of a heavy knife before adding them.