- 1kg boneless pork loin, trimmed of fat
- 2 vanilla pods
- A couple of sprigs of fresh thyme
- Salt and freshly ground pepper
- A glug of olive oil
- The Brine
- 3 mugs of cold water
- ½ mug of salt
- ½ mug of sugar
- ½ vanilla pods, split and seeds scraped (use both pod and seeds in the brine)
- A splash of vanilla essence (optional)
- A couple of bay leaves
- A couple of sprigs of parsley
- 1 tsp peppercorns
1. Make the brine in a glass or plastic dish (not metal). Mix all the ingredients till the sugar and salt dissolve. Submerge pork and soak for about 2-3 hrs, in the fridge
2. Preheat oven to 190°C/375°F/gas 5. Remove the pork from the brine and dry with a tea towel or a newspaper.
3. Split the vanilla pods and scrape out the seeds. Rub vanilla all over the pork. Tuck thyme leaves inside the loin. Tie up with butcher's string. If the joint's already tied, slip vanilla and thyme into the middle. Season.
4. Pour a glug of olive oil into a hot ovenproof pan. Sear the pork on all sides. Transfer to the oven. Roast for 30-40 mins, until done. Rest for 10 mins before carving.
5. Serve with cored apple slices fried in butter and honey, wedges of peeled beetroot sautéed with fresh chilli, a good glug of balsamic and some buttery leeks.