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Vanilla and Black Pepper Pork Loin Recipe

Vanilla and Black Pepper Pork Loin

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Average Rating:

Total Reviews: 16

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  • on October 09, 2012

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    made this last night and loved it

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  • on March 17, 2012

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    The pork had a good balance between the pepper and vanilla. The apples and celery root were the perfect final addition to this recipe. The only modification is the amount of apples and celery root, we added more because you cannot get enough of the sauce, it is yummy. ENJOY!

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  • on January 15, 2012

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    The brine is what makes this dish. Couldn't find celery root but it wasn't missed. The apple cooked enought that I turned it into an apple gravy which was great. And the house smelled wonderful. Thanks Aarti...

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  • on January 02, 2012

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    This is the best pork loin I have ever had! It's AMAZING! Served this for Christmas dinner and gave away some of the leftovers to friends. Everyone was impressed. Thanks for makin me look so good Aarti ;
    I couldn't find celery root at my local market so I substituted with one rutabaga and cooked it for 5 minutes before adding the apple. The rutabaga added a wonderful texture and bite to the dish. This recipe is a must try and so are the crispy east-side potatoes in this episode (Fancy Pants.

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  • on December 04, 2011

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    This was tremendous! Used small pork shoulder w marinade, the vanilla and pepper did come through. What a combination, love love love the celeriac/apples, never had it, it shall find it's way around more roasts. [added sm amt of leeks on general principle]

    Odd thing, had dessert cranberry wine after, and I keep tasting vanilla and oak in it. Not sure if it's the wine, or the vanilla notes from dinner are bleeding over.

    A great roast for company!

    Now, how do we turn this leftover roast into curry ....

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  • on July 20, 2011

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    kosher salt + Pork?

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  • on February 11, 2011

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    fantastic! didn't have celery root so i used parsnips instead. next time will add a little onion too. used spiced apple cider from trader joe's and had to use more than 2 cups. can't wait to make this for dinner guests.

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  • on January 26, 2011

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    Delicious, delicate but complex flavor in the marinade, bright and savory veggies. The house smells SO good. I didn't use a pork loin, I used a pork roast and trimmed a bunch (but not all of the fat. I also added some carrots and onion for extra veggies that went well with the flavors. I'll make this for the office holiday party next year.

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  • on January 25, 2011

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    This was excellent. The pork was super tender and juicy and the vanilla/black pepper combo was surprisingly perfect for it. The house smelled awesome both when we were making the vanilla/black pepper marinade and when the pork was cooking. This one is going into the "must make again" pile.

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  • on January 19, 2011

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    This is the best ever pork loin. It's moist and flavorful, not too salty. I tried it once without the vanilla bean, and it still came out great. But definitely add some because it gives it a sweet note. The apples was a great compliment to the pork. It was even better the next day.

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