posted by Mimi Hiller 09-05-100 3:07 PM
Nancy Oakes’ Vanilla Brine
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. The recipe is from a forthcoming cookbook on meat by Bruce Aidells.
9 cups boiling water
1/2 cup sugar
1/2 cup kosher salt
2 tablespoons coarsely cracked black pepper
2 1/2 teaspoons pure vanilla
Combine all brine ingredients in a bowl, small crock or heavy-duty plastic container; stir to dissolve the salt and sugar. Let cool, then chill thoroughly in the refrigerator.
Add pork of choice (see headnote). 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 or grill pork loin or tenderloins. Grill chops or pan-fry according to directions in Cider-Cured Pork Chops.