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.
INGREDIENTS:
-- 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
INSTRUCTIONS: 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.