Vanilla and Black Pepper Pork Loin (Aarti Sequeira) Recipe

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Vanilla and Black Pepper Pork Loin (Aarti Sequeira)
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Ingredients
18
Count
Nutrition
557
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. For the brine: In a large saucepan, combine the water, vanilla beans and seeds, cinnamon sticks, cloves, and black peppercorns. Bring to a boil over medium heat. Add the sugar and salt; stir to dissolve. Turn off the heat, and then cool to room temperature (this can take an hour or so; put it in the fridge to hasten the process. Alternatively, you can boil only 4 cups of water and then add 5 cups of ice cubes).
  2. When cool, pour the brining solution into a container large enough for the pork and the solution, such as a disposable aluminum roasting pan. Cover and refrigerate overnight or up to 24 hours.
  3. Preheat the oven to 325 degrees F.
  4. Pull the pork out of the brine and pat dry with paper towels. Warm the oil in a large, ovenproof skillet over medium-high heat until nearly smoking. Add the pork to the pan and brown on all sides, about 15 minutes. Remove to a plate.
  5. Add 2 tablespoons butter to the pan and reduce the heat to medium. Add the apples and celeriac. Season with salt and saute until golden brown. Deglaze with vinegar and 1 cup cider, scraping up any brown bits. Stir in the brown sugar.
  6. Nestle the pork loin in the apples and celeriac and pour enough cider into the pan to keep things from burning on the bottom of the pan, about 1 cup. Transfer the pan to the oven. Roast until a meat thermometer inserted in the center of the loin reads 145 degrees F, about 45 minutes. Transfer the pork to a cutting board and let rest 10 minutes before carving (pork will continue to cook as it rests).
  7. Meanwhile, return the pan to the stove over medium heat. Finish the sauce by adding in more cider if the pan is too dry. Stir in the remaining butter and the vanilla and black pepper. Taste for seasoning and readjust, if necessary.
  8. Slice the pork into 1/2-inch thick slices. Arrange on the platter with the apples and celeriac. Drizzle the sauce over the meat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 556.76 Kcal (2331 kJ)
Calories from fat 219.78 Kcal
% Daily Value*
Total Fat 24.42g 38%
Cholesterol 174.27mg 58%
Sodium 2337.52mg 97%
Potassium 995.12mg 21%
Total Carbs 28.26g 9%
Sugars 27.16g 109%
Dietary Fiber 0.05g 0%
Protein 50.1g 100%
Vitamin C 0.9mg 1%
Vitamin A 0.1mg 3%
Iron 2.3mg 13%
Calcium 61.4mg 6%
Amount Per 100 g
Calories 77.54 Kcal (325 kJ)
Calories from fat 30.61 Kcal
% Daily Value*
Total Fat 3.4g 38%
Cholesterol 24.27mg 58%
Sodium 325.55mg 97%
Potassium 138.59mg 21%
Total Carbs 3.94g 9%
Sugars 3.78g 109%
Dietary Fiber 0.01g 0%
Protein 6.98g 100%
Vitamin C 0.1mg 1%
Iron 0.3mg 13%
Calcium 8.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.2
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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