Roasted Pork Loin with Cranberry-Pistachio Chutney Recipe

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.