Name: Roasted Pork Loin with Cranberry-Pistachio Chutney Recipe
Prep time: 25 min
Cook time: 2 h 5 min
Total time: 2 h 30 min
Yield: 6
Cuisine: American
Ingredients: Roasted Pork Loin:; 1 head garlic; ½ cup kosher salt; 1 small onion; ¼ cup light brown sugar; 1 dried Thai chili; 1 qt water; 1 (4-to-6-lbs), boneless pork loin; freshly ground black pepper; 1 tbsp vegetable oil; Cranberry Pistachio Chutney:; 1 small red onion; 2 cups dried cranberries; ½ cup sugar; 1 cup red wine vinegar; 1 cup red wine; cup roughly chopped, toasted pistachios

How To Make Roasted Pork Loin with Cranberry-Pistachio Chutney

Tender and juicy roasted pork loin is served with a sweet and nutty cranberry-pistachio chutney, making it an award-winning dinner dish for the family.

Preparation: 25 minutes

Cooking: 2 hours 5 minutes

Marinate Time: 5 hours

Total: 7 hours 30 minutes

Serves:

Ingredients

For Roasted Pork Loin:

1headgarlic
½cupkosher salt
1smallonion
¼cuplight brown sugar
1Thai chili,dried
1qtwater
1pork loin,(4 to 6 lbs), boneless
freshly ground black pepper
1tbspvegetable oil

For Cranberry-Pistachio Chutney:

1smallred onion
2cupscranberries,dried
½cupsugar
1cupred wine vinegar
1cupred wine
cuppistachios,roughly chopped, toasted

Instructions

Make a brine by combining garlic, salt, onion, sugar, chili, and water in a medium saucepot. Bring to boil and then reduce heat to simmer for 15 minutes.
Chill the brine completely. Place the pork and brine in a gallon-size tip-top bag (alternatively, use a wide shallow bowl) and refrigerate for 5 to 8 hours or overnight.
Make the chutney while the pork brines or roasts. Combine the onion, cranberries, sugar, vinegar, and wine in a medium saucepan. Bring the liquid to a boil and then reduce to a simmer for 20 minutes or until just syrupy.
Season with salt and pepper. Stir in the pistachios just before serving.
Preheat the oven to 375 degrees F. Remove the pork from brine and pat it dry with paper towel. Discard the brine. Season the pork with plenty of pepper.
Heat the oil in a large sauté pan over medium-high heat. Brown the pork loin on all sides and then place it on rack in roasting pan. Roast the pork for 1 to 1½ hours or until the meat registers 145 degrees F on a meat thermometer.
Let the pork rest for at least 10 minutes before slicing.
Slice the pork and top with chutney to serve.