Vanilla and Black Pepper Pork Loin

Name: Vanilla and Black Pepper Pork Loin
Prep time: 1 d 1 h 35 min
Cook time: 1 d 1 h 35 min
Total time: 1 d 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters apple cider, divided; 59 milliliters apple cider vinegar; 0 teaspoons freshly ground black pepper; 59 milliliters black peppercorns; 1 kilograms boneless pork loin; 59 milliliters butter, divided; 2 Tbsps canola oil; 1 slice celeriac (celery root), skin and roots sliced off, sliced into 1/2-inch slices; 2 sticks (2-inch) cinnamon; 3 mediums Granny Smith apples, cored and sliced into 1/2-inch wedges; 118 milliliters granulated sugar; 118 milliliters kosher salt; 6 servings Kosher salt; 1 Tbsp light brown sugar; 2 vanilla beans, split and seeds scraped out; 1 teaspoon vanilla extract; 2 liters water

Vanillan and Black Pepper Pork Loin is a gluten free recipe with 6 servings. This main course has 525 calories, 43g of protein, and 21g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up granulated sugar, celeriac, pork loin, and a few other things to make it today. To use up the vanillan extract you could follow this main course with the Vanillan Ice Cream as a dessert. From preparation to the plate, this recipe takes roughly 25 hours and 35 minutes.

Instructions

Watch how to make this recipe.

For the brine: In a large saucepan, combine the water, vanilla beans and seeds, cinnamon sticks, cloves, and black peppercorns. Bring to a boil over medium heat.

Ingredients you will need

Black Peppercorns

Cinnamon Stick

Vanilla Bean

Clove

Brine

Seeds

Water

Equipment you will use

Sauce Pan

Add the sugar and salt; stir to dissolve. 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. Alternatively, you can boil only 4 cups of water and then add 5 cups of ice cubes).

Ingredients you will need

Ice Cubes

Sugar

Water

Salt

When cool, pour the brining solution into a container large enough for the pork and the solution, such as a disposable aluminum roasting pan. Cover and refrigerate overnight or up to 24 hours.

Ingredients you will need

Pork

Equipment you will use

Roasting Pan

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Pull the pork out of the brine and pat dry with paper towels. Warm the oil in a large, ovenproof skillet over medium-high heat until nearly smoking.

Ingredients you will need

Brine

Pork

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Add the pork to the pan and brown on all sides, about 15 minutes.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Remove to a plate.

Add 2 tablespoons butter to the pan and reduce the heat to medium.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the apples and celeriac. Season with salt and saute until golden brown. Deglaze with vinegar and 1 cup cider, scraping up any brown bits. Stir in the brown sugar.

Ingredients you will need

Brown Sugar

Celeriac

Vinegar

Apple

Cider

Salt

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.

Ingredients you will need

Pork Loin

Celeriac

Apple

Cider

Equipment you will use

Frying Pan

Transfer the pan to the oven. Roast until a meat thermometer inserted in the center of the loin reads 145 degrees F, about 45 minutes.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Transfer the pork to a cutting board and let rest 10 minutes before carving (pork will continue to cook as it rests).

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Meanwhile, return the pan to the stove over medium heat. Finish the sauce by adding in more cider if the pan is too dry. Stir in the remaining butter and the vanilla and black pepper. Taste for seasoning and readjust, if necessary.

Ingredients you will need

Black Pepper