Vanilla Brine For Pork

Preparation - 15 min | Brining time – 4-6 hours| Yields – 6 servings

Ingredients:
9 cups hot water
2 ½ tsp pure Rodelle Vanilla Extract
½ cup sugar
½ cup kosher salt
1tbsp cracked fresh peppercorns
6 (1 ¼ to 1 ½ in thick) center cut loin pork chops or pork loin

Method:
Combine hot water, Rodelle Vanilla Extract, sugar and salt. Stirring until the sugar dissolves.
Add the cracked black pepper.
Cool and set aside.
Trim excess fat from the meat.
Submerge the pork in the brine in a large bowl or small crock. Making sure that the meat stays under the liquid during the curing by using a heavy plate to weigh down the meat.
Cover and refrigerate the pork in the cure for 4-6 hours or overnight.
To test flavor of brined pork, cut a small piece of meat off, pat it dry and pan fry it. If the meat is flavorful, remove from brine and allow to come to room temperature.
Grill meat until desired doneness.