Boneless Pork Loin with Red Wine Cranberry Glaze

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Even though I was only able to brine for a couple of hours after work, the chops were moist and the sauce was terrific!

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Cooked this dish tonight. Very easy. Very elegant. Would be a great dish to serve company. Used a pork loin and only brined it for 4 hours - it was still very moist. Used gin (2 T instead of juniper berries (will add more gin next time. Also will add more sage and pepper flakes to the brine. Did add cornstarch to the reduction to thicken. Will definitely cook again.

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easy to make and great to eat!

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I made this for my family over Thanksgiving along with the Bumped up Brussels... LOVED IT!!. I will add way more pancetta to the sprouts next time (he was right people will come by and pick at the pancetta. Thewas in fact very very salty. Although I have to admit I kept the pork in the brine over night as the recipe said I could (up to 12 hours. Next time I will only brine for 4-6 hours. Combined with the reduction sauce.. it was a great combination. The red wine cranberry sauce was a sweet balance with the salty pork. I will also start my reduction WAY before anything else. Mine never thickened and I believe it took over an hour to reduce by half. Proper expectations are great .. all the other food had to be reheated. I will try the cornstarch trick next time I make this which is next month sometime. I have a co worker who also saw the show and watned to make it ....her nad her husband are very excited. ** Not for childern or picky eaters ** over all... Excellent

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Had to cook a little longer (used meat thermometer. I can't remember EVER eating such moist pork. From now on, I'm brining all pork. Cut sauce recipe in half. It took longer to cook down.

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My husband just had to try this for one of our Christmas dinner gatherings. He did 2 cups of water for the brine. The sauce did take some time to reduce and we ended up adding some cornstarch with small amounts of water to thicken it up. The recipe was easy and beautiful...but most importantly it was delicious! We served it with Guy's "bumped up brussel sprouts (to DIE for and wild rice. It was fantastic! A real crowd pleaser and will definately make it again!

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My entire family loved this recipe. I made it a couple of weeks ago and they are all still talking about it. I would agree that I might reduce the salt a bit though. All in all , excellent recipe and I recommend it.

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The pork was juicy & delicious. I will make it again & again. I would cut the glaze recipe in half.

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We were all really surprised on the out come. I made the sauce a little different. Instead of dried cranberries, I used one can of whole cranberry sauce, only 2 cups of wine, and 1/2 cup of sugar. The key to the sauce is to start it about 2 hours before you want it done. Since I forgot the juniper berries, I used the bitters about 2 tablespoons. I think the key was the brine. My whole family asked that I make it again. Next time I would probablly use a little less salt. The best part, it looked just like the picture for Christmas dinner. A real winner.

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The third ingredient "2 quarts of water" should read "2 CUPS of water". It is a brine - so no big issue - but the way it is written, the brine will be diluted.