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Boneless Pork Loin with Red Wine Cranberry Glaze

Difficulty:Easy
Prep Time: Minutes
Serves:4
Cook Time:20 Minutes

Ingredients

  • ■   salt
  • ■   sugar
  • ■   water
  • ■   juniper berries
  • ■   freshly chopped sage leaves
  • ■   red pepper flakes
  • ■   water
  • ■   ice
  • ■   boneless pork loin chops
  • ■   olive oil
  • ■   Red Wine Cranberry Glaze
  • ■   8 oz cranberries
  • ■   dry red wine
  • ■   oranges, zested and juiced
  • ■   sugar

Description

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

  • 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 dissolves.
  • 2. Remove pan from heat.
  • 3. Add juniper, sage and red pepper flakes.
  • 4. Let steep 5 minutes.
  • 5. Pour 4 to 5 cups water and 2 cups ice into the brine.
  • 6. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated.
  • 7. When ready to cook, preheat oven to 350 degrees F.
  • 8. Remove pork from liquid and pat dry.
  • 9. Heat oil in a medium saute pan over medium heat.
  • 10. Cook pork until nicely caramelized about 6 minutes per side.
  • 11. Remove to oven to cook through completely, about 10 minutes.
  • 12. Let rest 5 minutes before slicing.
  • 13. Serve with Red Wine Cranberry Glaze.
  • 14. Combine all ingredients into a medium saucepan over medium heat.
  • 15. Bring to a simmer.
  • 16. Reduce heat to low and reduce liquid by half.
  • 17. Yield: 2 cups Recipe courtesy of Guy Fieri, Foodnetwork.com

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