Instructions: Combine all ingredients up to and 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.

This recipe yields 6 servings.

Comments: The original recipe title as listed is "Vanilla Roasted Pork Loin With Stewed Shallots And Parsnips And Roasted Garlic Polenta".

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