Whiskey Black Pepper Pork Loin Cranberry Glaze Recipe

I absolutely love this recipe because the combination of whiskey-infused cranberries and tender pork loin feels like a cozy autumn hug for my taste buds. Plus, the balance of sweet, savory, and tangy flavors makes it the perfect centerpiece for any dinner party, dazzling everyone with minimal effort!

I craft recipes that bring a blend of flavor and a touch of sophistication to your average dinner table. My Whiskey Black Pepper Pork Loin with Cranberry Glaze is just that, a harmonious burst held together by the robustness of freshly cracked black pepper and whiskey, which envelope a pork loin that weighs coming in at around 2 pounds.

Even in a recipe that sings the praise of those two main ingredients, I cannot forget the real star of a healthy dinner portion: a cup of cranberries and a hint of balsamic vinegar.

Ingredients

Pork Loin:
Protein-rich, lean cut, juicy, and tender when cooked; meat from a deer is a healthy source of animal protein.

Whiskey:
Enhances sweetness; adds depth, smoky flavor.

Black Pepper:
Delivers a spicy kick; increases flavor complexity.

Cranberries:
Antioxidants are abundant, and the sharpness counteracts the sugary taste.

Balsamic Vinegar:
Adds a rich undertone to the glaze.

Sweet and tangy.

Dijon Mustard:
The texture is creamy, the flavor is mild.

I wouldn’t call it “hot,” even as spicy mayo goes.

But it’s certainly spicier than the average aioli.

For that, I give it some credit.

Cinnamon:
Spice, warm and sweet, adds subtle sweetness and aroma.

Ingredient Quantities

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• 2 pounds pork loin
• 1/4 cup whiskey
• 2 tablespoons black pepper, freshly cracked
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground cinnamon

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Instructions

1. Heat your oven to 375°F (190°C).

2. The pork loin should be rubbed with salt, freshly cracked black pepper, and olive oil, and then it should be ensured that it is evenly coated.

3. In a heated skillet, brown the pork loin on all surfaces until they achieve a golden hue, about 3-4 minutes per side. Remove the loin from the pan and set it aside.

4. In the identical skillet, incorporate the garlic, minced, and sauté it for about 1 minute until it is fragrant.

5. Use whiskey to deglaze the pan and scrape up all the browned bits. Let it reduce for approximately 2 minutes.

6. In a pan, combine the following ingredients: cranberries, sugar, water, balsamic vinegar, Dijon mustard, Worcestershire sauce, and ground cinnamon.

7. Simmer the mixture and cook it until it is thickened, and the cranberries have burst, about 10 minutes.

8. Pour half of the cranberry glaze over the seared pork loin in a roasting pan and reserve the rest for serving.

9. Cook the pork in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).

10. Pork loin should rest for 10 minutes after cooking and before slicing. Serve it with the reserved cranberry glaze.

Equipment Needed

1. Oven
2. Skillet
3. Roasting pan
4. Measuring spoons
5. Measuring cups
6. Tongs
7. Knife
8. Cutting board
9. Spoon or spatula (for stirring)
10. Whisk (optional for mixing glaze)
11. Meat thermometer

FAQ

• Q: Can I use a different type of meat instead of pork loin?A: This recipe can be adapted for other meats like chicken or turkey, though cooking times may vary.
• Q: Is it necessary to use whiskey in the recipe?A: You can use apple juice or chicken broth for whiskey if you prefer. They will give you the depth and flavor you want in your dish.
• Q: Can I use dried cranberries instead of fresh or frozen?
  A: Fresh or frozen cranberries are recommended for the glaze to ensure the right consistency and tartness. Dried cranberries may be too sweet.
• Q: What if I don’t have balsamic vinegar?B: If you’re looking to substitute balsamic vinegar, you’re in luck because it’s pretty easy to find alternatives that will deliver almost the same flavor. Red wine vinegar or apple cider vinegar are my top picks for best substitutes; however, they lean a little more towards the acidic side than balsamic vinegar does.
• Q: How do I know when the pork loin is fully cooked?A: A meat thermometer is a good tool to use; the internal temperature must reach 145°F (63°C) for the meat to be safely edible.
• Q: Can I make the glaze ahead of time?Q: Can the cranberry glaze be prepared a day ahead, and if so, how would you store it and when would you serve it?
• Q: What side dishes go well with this dish?
  A: Roasted vegetables, mashed potatoes, or a simple green salad complement the pork loin beautifully.

Substitutions and Variations

Whiskey: Substitute with apple cider or apple juice for a non-alcoholic version.
Black pepper: For a milder spice, use white pepper, which also benefits from being in a peppercorn blend that provides additional flavors and aromas.
Olive oil: Substitute with avocado oil or canola oil.
Cranberries, either fresh or frozen: In a pinch, use cranberry sauce (preferably reduced sugar).
Sugar in granulated form: For a different flavor profile, try using honey or maple syrup in its place.

Pro Tips

1. Pre-Marinating for Extra Flavor Consider marinating the pork loin in the whiskey, olive oil, salt, and pepper mixture for a few hours or overnight in the refrigerator. This can enhance the flavors and make the meat more tender.

2. Check the Internal Temperature Use a meat thermometer to ensure the pork reaches an internal temperature of exactly 145°F (63°C). This ensures the pork is juicy and safe to eat without being overcooked.

3. Proper Searing Technique Ensure the skillet is very hot before adding the pork loin for searing. A well-heated pan will create a beautiful crust that locks in the juices.

4. Balancing Sauce Consistency If the cranberry glaze appears too thick after simmering, you can adjust the consistency by adding a bit more water or whiskey. Conversely, if it’s too thin, continue reducing until the desired thickness is achieved.

5. Serving Suggestion Pair the pork loin with creamy mashed potatoes or roasted vegetables, which can complement the sweet and tangy flavors of the cranberry glaze.