Vanilla, Cardamom And Apple Brined Pork Loin

• 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

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. Add pork of choice(see note above in discription). Weight with a plate if necessary to keep the meat completely submerged.
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. ROAST -
5. In an uncovered, shallow pan at 350u0b0F
6. Loin Roast, Bone-in or Boneless*
7. 2-5 pounds for 20 per pound
8. Shoulder Roast (Butt)** 3-6 pounds for 30 per pound
9. Tenderloin (roast at 425-450u0b0 F) --.
10. 20 - 30
11. GRILL - over direct heat
12. Chops, Bone-in or Boneless 3/4 inch 8-10 minutes
13. Thick Chop 1 1/2 inches 12-16 minutes.
14. Tenderloin 1 - 1 1/2 lbs. 15-25 minutes.
15. SAUTEING - with a small amount of olive oil over medium-high heat in an uncovered pan
16. Cutlets, Bone-in or Boneless 1/4 inch 3-4 minutes.
17. Chops, Bone-in or Boneless 3/4 inch 7-8 minutes.

boiling water, sugar, kosher salt, black pepper, vanilla, cardamom, cold water, apple juice, pork loin

Taken from www.food.com/recipe/vanilla-cardamom-and-apple-brined-pork-loin-120506 (may not work)