Boneless Pork Loin with Red Wine Cranberry Glaze (Guy Fieri) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
1 cup dried cranberries |
3 cups dry red wine |
2 oranges, zested and juiced |
1 cup sugar |
Directions:
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.
3. Red Wine Cranberry Glaze:
4. Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.
5. Yield: 2 cups
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