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Antipasti - Appetizers

Boneless Pork Loin with Red Wine Cranberry Glaze

Prep Time: Minutes
Cook Time:20 Minutes



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 dissolves. 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 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 Recipe courtesy of Guy Fieri, Foodnetwork.com

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