Roasted Pork Loin With Cranberry-Onion Relish

1. 1

   Combine kosher salt, brown sugar, black pepper and water in a ziplock bag or large bowl.

2. 2

   Stir to combine.

3. 3

   Add pork roast, make small slits into roast with a very sharp knife.

4. 4

   Allow roast to soak covered in brining liquid for 4-8 hours in the refrigerator.

5. 5

   When preparing to cook, pre-heat oven to 425.

6. 6

   Remove roast from brine, do not rinse, but allow to stand at room temperature until dry.

7. 7

   Meanwhile, slice onions into thin half-moon shapes (half of a ring), then spread on bottom of baking dish.

8. 8

   Salt and pepper liberally, then add cranberries, then sprinkle brown sugar evenly over then entire mixture.

9. 9

   Top with pork roast.

10. 10

    Brush roast with olive oil, then salt and pepper liberally.

11. 11

    Bring broth and white wine mixture to a low boil.

12. 12

    Spoon liquid over vegetables around roast, just enough to ensure the bottom of the pan is covered in a thin layer of liquid.

13. 13

    Roast at 425, uncovered, basting every 10 minutes with remaining wine/broth mixture.

14. 14

    Using a meat thermometer, remove roast when temperature reaches 140.

15. 15

    Let stand, loosely tented with foil, for 10 minutes.

16. 16

    Slice and serve with onion-cranberry mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.