• In medium saucepan bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve.  Remove from  heat, add gin, sage and red pepper flakes.  Let set 5 minutes.  Pour 4 cups water and 2 cups ice into the brine in the pan.  When brine is chilled, add the pork loins, cover and let them marinate in the fridge overnight.
• About an hour and a half or so before you’re ready to eat, preheat oven to 350*.  Remove pork from marinade and pat dry.  Heat tallow or ghee in a cast iron pan and brown the pork until all the sides are nicely caramelized.  (A few minutes on each side.)  Kent then put them into our big stoneware pan to cook the rest of the way in the oven.  Try to use similar sized pork loins so they both are done at the same time.  Bake between 45 minutes and an hour.  We used a meat thermometer and pulled it out when it said 145* in the fattest part of the meat.  This was perfect and made for moist, juicy yumminess!  Let rest about 5 minutes after pulling it out of the oven before slicing.

Cranberry wine sauce:

• Combine in a medium saucepan, bring to a simmer.  Reduce heat to low and cook until liquid is halved.  We got too impatient and added in a small amount of organic corn starch mixed in water to make it thick.  This made it more of a sauce instead of a reduction glaze, and it was SO good.  (Although it made too much sauce so if you're going to make it like we did, you may want to cut it back some.)
• Serve the sauce over the pork and enjoy!