PORK ROAST

With a Red Wine Cranberry Sauce

A fool proof Pork Loin that’s brined, seared then roasted to perfection. Served with a smokey cranberry sauce that’s a little tart, a little sweet

Served 4-6 | Total Active Time : 1 hour

F-Giving Photos-_12.jpg
F-Giving Photos-_31.jpg
F-Giving Photos-_32.jpg
F-Giving Photos-_18.jpg
F-Giving Photos-_20.jpg
F-Giving Photos-_41.jpg
F-Giving Photos-_40.jpg
F-Giving Photos-_49.jpg
Pork Roast with a Red Wine Cranberry Sauce

Pork Roast with a Red Wine Cranberry Sauce

Yield: 4-6
Author:
Prep time: 45 MinCook time: 1 HourInactive time: 3 H & 30 MTotal time: 5 H & 15 M

Ingredients

Pork Brine
  • 6-7 cups water
  • ¼ cup brown sugar
  • 3 tbsp salt
  • 1 tbsp whole black pepper
  • Assortment of aromatics (i used about 4 stalks of rosemary and 6 bayleaves)
  • 2-2.5 lb pork loin
Cranberry Sauce
  • 2 strips of thick, smokey bacon
  • 1 shallot, finely diced
  • 3 garlic cloves, minced
  • 1 cup red wine
  • 1 1/2 cups whole cranberries, fresh or frozen
  • Juice of 1 orange
  • 1 tbsp pomegranate molasses
  • 1 - 1 ½ tbsp brown sugar
  • Salt to taste

Instructions

PORK
  1. In a large pot (large enough to hold your pork + the rest of your water), combine the aromatics, 1 tbsp whole black pepper, 3 tbsp salt, ¼ cup brown sugar and 1 cup water to a pot. Mix well and bring to a boil.
  2. Once the salt and sugar is fully dissolved, turn off the heat and let the water cool for about 30 minutes until it reaches room temperature.
  3. Add 5 cups of cool water to the pot and stir. Submerge the pork, adding another cup of water if needed.
  4. Let the pork brine in the refrigerator for 3-4 hours.
  5. After 3-4 hours, pre-heat your oven to 350°F (175°C).
  6. Remove the pork from the brine and pat it completely dry with a paper towel.
  7. Roast the pork in the pre-heated oven for 40-60 minutes (depending on the size of your roast) until a thermometer reads 145℉ ( 63°C) in the thickest part.
  8. Let the pork rest for at least 20 minutes before slicing and serving
CRANBERRY SAUCE:
  1. Add 2 strips of bacon to a cold skillet. Turn the heat to medium-low heat and let the bacon render out for a few minutes, flipping occasionally.
  2. After about 5 minutes, you should have a small pool of fat in your pan. Add your diced shallot and minced garlic.
  3. Cook for a few minutes until the shallots and garlic soften. Remove the bacon and save for later.
  4. Add ½ cup red wine and a pinch of salt to the pan. Increase the heat to medium and let it reduce slightly for 2-3 minutes.
  5. Add 1 ½ cups of cranberries and ½ cup water. Stir and let simmer for 5-7 more minutes until the cranberries begin to burst and soften.
  6. Add another ½ cup of wine, the juice from 1 orange, 1 tbsp pomegranate molasses, and 1 tbsp brown sugar. Mix well and taste. Add more brown sugar if the sauce is still too tart, ½ tsp at a time (the goal is to just combat the tartness, not make the sauce sweet).
  7. Roughly chop the reserved bacon slices and add it to the pan.
  8. Taste again and adjust for salt. Turn off the heat.
  9. The sauce will stiffen as it sits. Before serving add ¼ cup red wine or water and let simmer over medium heat until it returns to a looser consistency.
  10. Spoon over the sliced pork before serving.
Previous

Spiced Sweet Potato Casserole w/ Pistachio Sesame Crumble
Next

Lemony Asparagus w/ Dill, Fried Shallots and Almonds