Winter time is for pretty pan-seared meats and comforting seasonal fruits and veggies! This recipe is a stunning addition to holiday dinners or just a nice meal throughout the fall and winter. Cranberries are considered a superfood packed with antioxidants and nutrition with immunity boosting properties that’ll help keep you healthy throughout the winter. This is certainly NOT like your canned thanksgiving cranberry sauce. The bittersweet flavors from fresh cranberries paired with the complex flavors from fresh herbs, garlic, brown sugar, red wine, and butter help give this sauce a whole new flavor that is hard not to crave once you’ve tried it! The juices slowly infuse into the pork giving it both a sweet and salty finish that leaves your mouth watering for more.

I personally enjoy boneless pork loins since I’m not a huge fan of the fat that comes with the bone. As one of my culinary mentors aways says, fat equals flavor, so by getting rid of the fat on the bone you are sacrificing some of the signature pork taste and juiciness that the bone/fat help preserve. Luckily, the complex flavors of this dish and the pan-sear help keep this lean, bone-less cut of pork juicy and flavorful with every bite!

Strain Pairing– Were using canna-butter for this recipe but you could also use something like agave or oil to top the pork chops. To get an even dosage, we’re adding the butter on top of the pork after the pan-sear is done. Any strain would work for this dish since its a lower dose and is masked by a variety of other complex flavors. I used Tropicana Cherry for this infusion which is one of my favorite strains. It has sweet and fruit aroma/taste and calming/creative effects. You’re welcome to add more or less to this dish depending on your dosage preference!