Boneless Pork Loin with Red Wine Cranberry Glaze

• 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

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.
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. Remove pork from liquid and pat dry.
8. Heat oil in a medium saute pan over medium heat.
9. Cook pork until nicely caramelized about 6 minutes per side.
10. Remove to oven to cook through completely, about 10 minutes.
11. Let rest 5 minutes before slicing.
12. Serve with Red Wine Cranberry Glaze.
13. Combine all ingredients into a medium saucepan over medium heat.
14. Bring to a simmer.
15. Reduce heat to low and reduce liquid by half.
16. Yield: 2 cups

salt, sugar, water, juniper berries, sage, red pepper, water, pork loin chops, olive oil, red wine, cranberries, red wine, oranges, sugar

Taken from www.foodnetwork.com/recipes/guy-fieri/boneless-pork-loin-with-red-wine-cranberry-glaze-recipe.html (may not work)