Roasted Pork Loin with Cranberry-Pistachio Chutney

By mm_food4me

Cook's Note:
A boneless pork loin should be tied before roasting to prevent the meat from unraveling while roasting. Grocery stores and butchers often do this step for you before packaging or selling the meat, but it is simple to do with butcher's string at home. You'll need about two to three times the length of the pork loin in string. Start by tying the string in a double knot around the top of the loin, about 1/2 inch from the end. Next, make a wide loop in your hands with the slack string and slip the loin through the loop. Slide the loop down the loin about 1 inch from the original knot. Continue this loop and slide process to the other end of the loin. Flip the roast over and run the remaining string the entire length of the loin to the original knot. Bring the string back down the length of the loin on the other side, wrapping the string around the horizontal loops. Tie the string in a knot on the end loop and trim excess string. The horizontal loops should resemble a ladder running the length of the loin at even intervals. One line of string should run lengthwise on both sides of the loin.

Alternatively, cut individual segment of string and tie and even intervals horizontally the length of the loin. Finish by tying a single vertical loop around the entire loin from top to bottom.

Ingredients

• For the Roasted Pork Loin:
• 1 head garlic, halved horizontally
• 1/2 cup Kosher salt
• 1 small onion, quartered
• 1/4 cup light brown sugar
• 1 dried Thai chili
• 1 quart (4 cups) water
• 1 4 to 6-pound boneless pork loin, trimmed and tied
• Freshly ground black pepper
• 1 tablespoon vegetable oil
• For the Cranberry-Pistachio Chutney:
• 1 small red onion, diced small
• 2 cups dried cranberries
• 1/2 cup sugar
• 1 cup red wine vinegar
• 1 cup red wine
• 2/3 cup roughly chopped, toasted pistachios

Preparation

Step 1

1. Make a brine by combining garlic, salt, onion, sugar, chile and water in a medium sauce pot. 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 5-8 hours or overnight.

2. 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.

3. Pre-heat the oven to 375° 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.

4. Roast the pork for 1-1 1/2 hours or until the meat registers 145° F on a meat thermometer. Let the pork rest for at least 10 minutes before slicing.

5. Slice the pork and top with chutney to serve.