Vanilla, Cardamom And Apple Brined Pork Loin - cooking recipe

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

Preparation

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\u00b0F
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\u00b0 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.
SAUTEING - 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.