Maple-Brined Whole Pork Loin Roast with Mini Cranberry Pies

  • PREP: 60min

  • COOK: 3h 0min

  • SERVES: 8

  • PREP: 60min

  • COOK: 3h 0min

  • SERVES: 8

  • Pork

This recipe will change how you see pork. The overnight brine is a miracle worker and the result is a slice of pork that is ultra-tender and seasoned perfectly in every bite, while the mini pot pies filled with sweet and savory cranberry relish are baked in a cupcake tin. Honestly adorable, and easier than you might think!

Ingredients (18):

  • Brine:
  • 1 ButcherBox Pork Loin Roast
  • 1 c kosher salt
  • 1 c maple syrup
  • 1 onion, quartered
  • ¼ c brown sugar
  • 4 bay leaves
  • 4 c water
  • 4 c ice
  • Cranberry Pot Pies:
  • 1 large onion, small dice
  • 4 oz butter
  • ½ c brown sugar
  • 4 Tbsp white wine vinegar
  • 1 c orange juice
  • 2 c fresh cranberries
  • 2 Tbsp cornstarch
  • 4 9" round pie doughs

Directions:

  1. In medium pot, mix salt, maple syrup, onion, bay leaves, brown sugar and water. Bring to a simmer, stirring to ensure the salt, sugar and syrup dissolve. Remove from heat and add ice to chill.
  2. Place pork in airtight container and pour brine over pork, adding water if needed to ensure pork is fully submerged. Refrigerate overnight for at least 12 hrs, but no more than 18 hrs.
  3. Add 1 Tbsp butter to medium preheated pot. Let butter brown slightly, then add onions and cook until soft. Add sugar and cook to dissolve.
  4. Add cranberries and cook until soft.
  5. Add orange juice and vinegar and simmer on low heat for 10 min.
  6. Stir in cornstarch and simmer until mixture thickens. Cool completely.
  7. Preheat oven to 375°F. Remove pork from brine, rinse well and dry thoroughly. Place pork on sheet tray, rub all over with olive oil and season with black pepper.
  8. Roast in oven until internal temperature is 145°F. Let rest 20 min before slicing.
  9. Cut 8 circles out of pie dough, large enough to fill the cupcake tin with a small amount of overflow, and 8 circles slightly smaller for lids.
  10. Scoop cold cranberry filling into pie dough, and cover with pie lid. Moisten edges and pinch to seal. (Brush with egg wash for extra golden color.)
  11. Preheat oven to 425°F and bake mini pies until golden brown, or about 15 min. Enjoy!

Happy Eating!

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