Instructions: 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 :
Stewed Shallots and Parsnips and Roasted Garlic Polenta

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.