vanilla brined pork

6 center-cut loin pork chops (1¼ inch to 1½ inch thick) or 4 pork tenderloins (1 to 1¼ lbs each); or one boneless pork loin (4 to 6 lbs)

• Place peppercorns in a plastic bag and roll with rolling pin to crack.
• Stir the hot water, vanilla, sugar and salt together until the sugar and salt are dissolved.
• Add cracked peppercorns and cool in the refrigerator until chilled.

• Trim any excess external fat from the pork.
• Submerge the pork in the brine in a large bowl.  Make sure the meat stays under the surface during curing by using a heavy plate to weight it down.
• Refrigerate the pork in the brine mixture — 4-6 hours for chops; 6-8 hours for tenderloins; and 1-2 days for a boneless loin.  Bone-in pork can take a day longer in the brine because the bone gives it a larger diameter.  When marinating for more than a day, stir the brine daily and turn the pork occasionally.

• To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it.
• When the meat is sufficiently flavorful, remove it from the brine and let it come to room temperature.
• Grill chops or tenderloins or roast the pork loin to taste.

• Yield: 6 to 8 servings