Vanilla, Cardamom and Apple Brined Pork Loin

This recipe makes enough brine for a 4- to 6-pound boneless pork loin, or six 1 3/8- to 1 1/2-inch-thick center-cut pork loin chops, or 4 pork tenderloins, 1 to 1 1/4 pounds each. Directions shows optional cooking styles for different cuts of pork. Depending on method and cut of meat the brining and cooking times vary.

• Ready In: 1 hr 20 mins
• Serves: 2-12

Ingredients

• 3  cups boiling water
• 1⁄2 cup sugar
• 1⁄2 cup kosher salt
• 2  tablespoons  coarsely cracked black pepper
• 2 1⁄2 teaspoons pure vanilla extract
• 1⁄2 tablespoon cardamom
• 3  cups cold water
• 3  cups  apple juice, chilled
• 2  lbs boneless pork loin

Directions

1. Combine first 5 ingredients in a bowl, small crock or heavy-duty plastic container; stir to dissolve the salt and sugar. Add cold water and apple juice, then chill completely in the refrigerator.
2. Add pork of choice(see note above in discription). Weight with a plate if necessary to keep the meat completely submerged.
3. Refrigerate 3 days for pork loin, 1 to 2 days for chops and 12 hours for tenderloin. Stir the brine each day and turn the pork occasionally.
4. ROAST -
5. In an uncovered, shallow pan at 350°F
6. Loin Roast, Bone-in or Boneless*
7. 2-5 pounds for 20 per pound
8. Shoulder Roast (Butt)** 3-6 pounds for 30 per pound
9. Tenderloin (roast at 425-450° F) --.
10. 20 - 30
11. GRILL - over direct heat
12. Chops, Bone-in or Boneless 3/4 inch 8-10 minutes
13. Thick Chop 1 1/2 inches 12-16 minutes.
14. Tenderloin 1 - 1 1/2 lbs. 15-25 minutes.
15. SAUTÉING - with a small amount of olive oil over medium-high heat in an uncovered pan
16. Cutlets, Bone-in or Boneless 1/4 inch 3-4 minutes.
17. Chops, Bone-in or Boneless 3/4 inch 7-8 minutes.