Vanilla, Cardamom and Apple Brined Pork Loin

Recipe by Rita1652
READY IN: 1hr 20mins
SERVES: 2-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • Add pork of choice(see note above in discription). Weight with a plate if necessary to keep the meat completely submerged.
  • 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.
  • ROAST -
  • In an uncovered, shallow pan at 350°F
  • Loin Roast, Bone-in or Boneless*
  • 2-5 pounds for 20 per pound
  • Shoulder Roast (Butt)** 3-6 pounds for 30 per pound
  • Tenderloin (roast at 425-450° F) --.
  • 20 - 30
  • GRILL - over direct heat
  • Chops, Bone-in or Boneless 3/4 inch 8-10 minutes
  • Thick Chop 1 1/2 inches 12-16 minutes.
  • Tenderloin 1 - 1 1/2 lbs. 15-25 minutes.
  • SAUTÉING - with a small amount of olive oil over medium-high heat in an uncovered pan
  • Cutlets, Bone-in or Boneless 1/4 inch 3-4 minutes.
  • Chops, Bone-in or Boneless 3/4 inch 7-8 minutes.
Advertisement