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1
For the brine: In a large saucepan, combine the water, vanilla beans and seeds, cinnamon sticks, cloves, and black peppercorns.
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2
Bring to a boil over medium heat.
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3
Add the sugar and salt; stir to dissolve.
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4
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.
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5
Alternatively, you can boil only 4 cups of water and then add 5 cups of ice cubes).
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6
When cool, pour the brining solution into a container large enough for the pork and the solution, such as a disposable aluminum roasting pan.
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7
Cover and refrigerate overnight or up to 24 hours.
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8
Preheat the oven to 325 degrees F.
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9
Pull the pork out of the brine and pat dry with paper towels.
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10
Warm the oil in a large, ovenproof skillet over medium-high heat until nearly smoking.
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11
Add the pork to the pan and brown on all sides, about 15 minutes.
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12
Remove to a plate.
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13
Add 2 tablespoons butter to the pan and reduce the heat to medium.
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14
Add the apples and celeriac.
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15
Season with salt and saute until golden brown.
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16
Deglaze with vinegar and 1 cup cider, scraping up any brown bits.
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17
Stir in the brown sugar.
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18
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.
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19
Transfer the pan to the oven.
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20
Roast until a meat thermometer inserted in the center of the loin reads 145 degrees F, about 45 minutes.
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21
Transfer the pork to a cutting board and let rest 10 minutes before carving (pork will continue to cook as it rests).
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22
Meanwhile, return the pan to the stove over medium heat.
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23
Finish the sauce by adding in more cider if the pan is too dry.
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24
Stir in the remaining butter and the vanilla and black pepper.
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25
Taste for seasoning and readjust, if necessary.
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26
Slice the pork into 1/2-inch thick slices.
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27
Arrange on the platter with the apples and celeriac.
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28
Drizzle the sauce over the meat.
