| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
ga |
Cold water |
| 1/2 |
c |
Kosher salt |
| 1/2 |
c |
Dark brown sugar |
| 2 |
|
Vanilla beans; split |
| 2 |
dr |
Vanilla extract |
| 1 |
|
Bay leaf |
| 5 |
|
Parsley stems |
| 1 |
|
Thyme sprig |
| 15 |
|
Peppercorns |
| 2 |
lb |
Pork loin; fat removed |
| 2 |
|
Vanilla beans |
| 1 |
tb |
Olive oil |
|
|
Salt and freshly ground pepper |
|
|
Stewed shallots and parsnips; recipe follows |
|
|
Roasted garlic polenta; recipe follows |
INSTRUCTIONS
BRINE
Combine all ingredients except pork loin. Be sure all salt and sugar is
dissolved and vanilla bean seeds are evenly dispersed. Place pork loin in
brine and refrigerate for 2 hours.
Remove loin and tie with butchers twine. Split 2 more vanilla beans and
remove seeds and rub the meat with seeds. Take the beans and weave it under
the butchers twine.
Heat a saute pan over high heat. Add olive oil and pork loin and carefully
sear the meat on all sides. When nicely browned, roast in the oven at 375
degrees for approximately 35 minutes or until internal temperature is 150
degrees. Allow the meat to rest for 10 minutes before carving.
Serve with the stewed shallots and parsnips and roasted garlic polenta.
Yield: 6 servings
NOTES : Recipe courtesy of Robert Wong- Vanilla Roasted Pork Loin With
Stewed Shallots and Parsnips and Roasted Garlic Polenta
Recipe by: Cooking Live Show #CL9037
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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