Vanilla, Cardamom And Apple Brined Pork Loin

1. 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. 2

   Add pork of choice(see note above in discription). Weight with a plate if necessary to keep the meat completely submerged.

3. 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. 4

   ROAST -

5. 5

   In an uncovered, shallow pan at 350u00b0F

6. 6

   Loin Roast, Bone-in or Boneless*

7. 7

   2-5 pounds for 20 per pound

8. 8

   Shoulder Roast (Butt)** 3-6 pounds for 30 per pound

9. 9

   Tenderloin (roast at 425-450u00b0 F) --.

10. 10

    20 - 30

11. 11

    GRILL - over direct heat

12. 12

    Chops, Bone-in or Boneless 3/4 inch 8-10 minutes

13. 13

    Thick Chop 1 1/2 inches 12-16 minutes.

14. 14

    Tenderloin 1 - 1 1/2 lbs. 15-25 minutes.

15. 15

    SAUTEING - with a small amount of olive oil over medium-high heat in an uncovered pan

16. 16

    Cutlets, Bone-in or Boneless 1/4 inch 3-4 minutes.

17. 17

    Chops, Bone-in or Boneless 3/4 inch 7-8 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.