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Boneless Pork Loin with Red Wine Cranberry Glaze

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  • Level: Easy
  • Total: 12 hr 35 min
  • Prep: 15 min
  • Inactive: 12 hr
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. Serve with Red Wine Cranberry Glaze.

Red Wine Cranberry Glaze:

  1. Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.
  2. Yield: 2 cups
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