Recipe courtesy of Aarti Sequeira
Show: Aarti Party
Episode: Fancy Pants
Save Recipe Print
Total:
25 hr 35 min
Prep:
35 min
Inactive:
24 hr
Cook:
1 hr
Yield:
6 servings
Level:
Intermediate
Total:
25 hr 35 min
Prep:
35 min
Inactive:
24 hr
Cook:
1 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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).

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.

Preheat the oven to 325 degrees F.

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.

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.

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).

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.

Slice the pork into 1/2-inch thick slices. Arrange on the platter with the apples and celeriac. Drizzle the sauce over the meat.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Roast Pork Loin with Apples

Recipe courtesy of Food Network Kitchen

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Fusilli with Pecorino Romano and Black Pepper

Recipe courtesy of Giada De Laurentiis

Sweet Pepper Poppers

Recipe courtesy of Kelsey Nixon

Pulled Pork

Recipe courtesy of Alton Brown

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Black Bean Soup

Recipe courtesy of Dave Lieberman

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.