Monday, November 26, 2007
Roasted Pork Loin with Cranberry-Onion Relish
Still on the delicious (yet un-photogenic) holiday cooking theme, I made this for a cozy Sunday evening to eat while enjoying the glow of the Christmas tree, twinkling lights, candles and (finally!) some cooler weather.
I love the holiday season!
Roasted Pork Loin with Cranberry-Onion Relish:
3 lb pork loin roast
1/4 c kosher salt
1/4 c brown sugar
1 tbs black pepper
4 c (or more) warm water
1 c white wine
1 c chicken broth
2 large onions
1 c fresh cranberries
1 c brown sugar
Salt and pepper to taste
Olive oil for brushing
Combine kosher salt, brown sugar, black pepper and water in a ziplock bag or large bowl. Stir to combine. Add pork roast, make small slits into roast with a very sharp knife. Allow roast to soak covered in brining liquid for 4-8 hours in the refrigerator.
When preparing to cook, pre-heat oven to 425. Remove roast from brine, do not rinse, but allow to stand at room temperature until dry.
Meanwhile, slice onions into thin half-moon shapes (half of a ring), then spread on bottom of baking dish. Salt and pepper liberally, then add cranberries, then sprinkle brown sugar evenly over then entire mixture. Top with pork roast. Brush roast with olive oil, then salt and pepper liberally.
Bring broth and white wine mixture to a low boil. Spoon liquid over vegetables around roast, just enough to ensure the bottom of the pan is covered in a thin layer of liquid.
Roast at 425, uncovered, basting every 10 minutes with remaining wine/broth mixture. Using a meat thermometer, remove roast when temperature reaches 140. Let stand, loosely tented with foil, for 10 minutes. Slice and serve with onion-cranberry mixture.