Pork With Savory Cranberry Sauce

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1 cinnamon stick

1/4 teaspoon whole cloves

1/4 teaspoon whole allspice, crushed (optional)

2 sprigs thyme, or 1 teaspoon dried thyme

4 garlic cloves, peeled and crushed

1 bay leaf

6 cups water

1/2 cup kosher salt

1/4 cup sugar


2 1/2 pounds boneless pork loin, double butterflied

1 tablespoon stone-ground mustard

Freshly ground pepper to taste

1 tablespoon vegetable oil


2 teaspoons vegetable oil

2 cups finely diced yellow onions

1 tablespoon unsalted butter

2 cups peeled tart apples, cut in small dice

2 teaspoons balsamic vinegar

2 teaspoons sherry vinegar

1/2 teaspoon finely minced fresh rosemary

1/4 cup chopped pecans


1 tablespoon finely minced shallot

1/2 teaspoon vegetable oil

1/2 cup port

1/4 cup Pinot Noir

4-inch strip of orange peel

1/2 cup chopped sweetened dried cranberries

3/4 cup chicken stock

1/4 cup veal demi-glace

Pinch of freshly ground pepper

Kosher salt to taste

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