Boneless Pork Loin with Red Wine Cranberry Glaze

Name: Boneless Pork Loin with Red Wine Cranberry Glaze
Prep time: 12 h 35 min
Cook time: 12 h 35 min
Total time: 12 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters dried cranberries; 710 milliliters dry red wine; 473 milliliters ice; 1 Tbsp juniper berries; 2 Tbsps olive oil; 2 oranges, zested and juiced; 4 1/2-inch thick) boneless pork loin chops; 1 teaspoon red pepper flakes; 1 Tbsp freshly chopped sage leaves; 118 milliliters salt; 118 milliliters sugar; 237 milliliters sugar; 2 liters water

Need a gluten free and dairy free main course? Boneless Pork Loin with Red Wine Cranberry Glaze could be a great recipe to try. One serving contains 822 calories, 29g of protein, and 17g of fat. This recipe serves 4. A mixture of water, freshly sage leaves, juniper berries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 12 hours and 35 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove pan from heat.

Equipment you will use

Frying Pan

Add juniper, sage and red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Sage

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.

Ingredients you will need

Brine