Name: Stephanie Izard's Roasted Pork Loin with Cranberry-Pistachio Chutney
Yield: 4
Ingredients: 1 head garlic -; 1/2 c. kosher salt -; 1 small onion -; 1/4 c. light brown sugar -; 1 dried Thai chili -; 1 qt. water -; 1 4-to-6-pound boneless pork loin -; Freshly ground black pepper -; 1 tbsp. vegetable oil -; 1 small red onion -; 2 c. dried cranberries -; 1/2 c. sugar -; 1 c. red wine vinegar -; 1 c. red wine -; c. roughly chopped, toasted pistachios -

Stephanie Izard's Roasted Pork Loin with Cranberry-Pistachio Chutney

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Ingredients for - Stephanie Izard's Roasted Pork Loin with Cranberry-Pistachio Chutney

1. 1 head garlic -

2. 1/2 c. kosher salt -

3. 1 small onion -

4. 1/4 c. light brown sugar -

5. 1 dried Thai chili -

6. 1 qt. water -

7. 1 4-to-6-pound boneless pork loin -

8. Freshly ground black pepper -

9. 1 tbsp. vegetable oil -

10. 1 small red onion -

11. 2 c. dried cranberries -

12. 1/2 c. sugar -

13. 1 c. red wine vinegar -

14. 1 c. red wine -

15. c. roughly chopped, toasted pistachios -

How to cook deliciously - Stephanie Izard's Roasted Pork Loin with Cranberry-Pistachio Chutney

1. Stage

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 5-8 hours or overnight.

2. Stage

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. Stage

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

4. Stage

Slice the pork and top with chutney to serve.