Brined, Smoked Pork Loins

[seemore]

I had a couple pork tenderloins that I had bought from Sam's.
I decided to try a new brine.
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



Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/1998/03/25/FD107260.DTL&ao=3#ixzz1G4Hc9lvU

The loins were smoked along with those pork chops, at 225 degrees for 3 hours with hickory.




Very tasty.  I thought there would be more of a vanilla flavor, but there wasn't any.  It was good, however.
seemore

[OU812]

That all sounds good!

I bet if you wait till the water mixture comes to room temp before you add the vanilla you would have more flavor, I learned that flavor blend with honey.

Heat will kill it.  ;D

[seemore]

Thanks for the advice, OU!  We will try that the next time.
Mrs.