Vanilla And Black Pepper Pork Loin
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
9 cups
Water1 cup
Black Peppercorn1 cup
Granulated Sugar2 tbsps
Canola Oil1 cup
Butter (divided)1 cup
Apple Cider Vinegar2 cups
Apple Cider (divided)1 tbsp
Light Brown Sugar1 tsp
Vanilla ExtractDirections:
1
Watch how to make this recipe
2
For the brine: In a large saucepan, combine the water, vanilla beans and seeds, cinnamon sticks, cloves, and black peppercorns
3
Bring to a boil over medium heat
4
Add the sugar and salt; stir to dissolve
5
Turn off the heat, and then cool to room temperature (this can take an hour or so; put it in the fridge to hasten the process
6
Alternatively, you can boil only 4 cups of water and then add 5 cups of ice cubes)
7
When cool, pour the brining solution into a container large enough for the pork and the solution, such as a disposable aluminum roasting pan
8
Cover and refrigerate overnight or up to 24 hours
9
Preheat the oven to 325 degrees F
10
Pull the pork out of the brine and pat dry with paper towels
11
Warm the oil in a large, ovenproof skillet over medium-high heat until nearly smoking
12
Add the pork to the pan and brown on all sides, about 15 minutes
13
Remove to a plate
14
Add 2 tablespoons butter to the pan and reduce the heat to medium
15
Add the apples and celeriac
16
Season with salt and saute until golden brown
17
Deglaze with vinegar and 1 cup cider, scraping up any brown bits
18
Stir in the brown sugar
19
Nestle the pork loin in the apples and celeriac and pour enough cider into the pan to keep things from burning on the bottom of the pan, about 1 cup
20
Transfer the pan to the oven
21
Roast until a meat thermometer inserted in the center of the loin reads 145 degrees F, about 45 minutes
22
Transfer the pork to a cutting board and let rest 10 minutes before carving (pork will continue to cook as it rests)
23
Meanwhile, return the pan to the stove over medium heat
24
Finish the sauce by adding in more cider if the pan is too dry
25
Stir in the remaining butter and the vanilla and black pepper
26
Taste for seasoning and readjust, if necessary
27
Slice the pork into 1/2-inch thick slices
28
Arrange on the platter with the apples and celeriac
29
Drizzle the sauce over the meat