Vanilla Cardamom and Apple Brined Pork Loin
Elevate your dinner table with this Vanilla Cardamom and Apple Brined Pork Loin—an elegant yet approachable dish bursting with nuanced flavors. This recipe features a tender pork loin soaked in a fragrant brine infused with warm vanilla bean, floral cardamom pods, apple cider, and aromatic spices like cinnamon and bay leaf. The brining process ensures every bite is juicy and flavorful, as the meat absorbs the sweet and tangy notes from the cider and spices. After a perfect sear and oven roasting, the pork is golden-brown with a moist, succulent interior. Ideal for a special occasion or a refined weeknight meal, serve it alongside roasted seasonal vegetables or a crisp green salad for a restaurant-quality experience. Keywords: pork loin, brined pork, apple cider brine, vanilla and cardamom, roasted pork recipe.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 4 cups Apple cider
- 2 cups Water
- 0.25 cups Kosher salt
- 0.25 cups Light brown sugar
- 1 Vanilla bean
- 6 Cardamom pods
- 1 Cinnamon stick
- 1 Bay leaf
- 1 Apple, sliced
- 1 teaspoon Black peppercorns
- 2 tablespoons Olive oil
- 1 teaspoon Ground black pepper
Instructions
In a medium pot, combine the apple cider, water, kosher salt, and light brown sugar. Heat over medium-high heat, stirring until the salt and sugar dissolve completely.
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the pot.
Crush the cardamom pods lightly to release their aroma and add them to the pot along with the cinnamon stick, bay leaf, apple slices, and black peppercorns.
Remove the pot from heat and let the brine cool to room temperature. Once cool, refrigerate until fully chilled (about 1 hour).
Place the pork loin in a large, resealable plastic bag or a shallow container. Pour the chilled brine over the pork, ensuring it is fully submerged. Seal the bag or cover the container, and refrigerate for at least 6 hours, preferably overnight.
Preheat your oven to 375°F (190°C). Remove the pork from the brine and pat it dry with paper towels. Discard the brine.
Rub the pork loin with olive oil and season it with ground black pepper.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet or roasting pan to the preheated oven and roast the pork loin until the internal temperature reaches 145°F (63°C), about 60-75 minutes, depending on the thickness of the meat.
Transfer the pork to a cutting board and let it rest for 10 minutes before slicing. Serve alongside roasted vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 6872 mg | 299% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 38.9 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1288 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
