I have a 4lb loin I'm going to do the weekend and was wondering if anybody has used the vanilla brine for Debi's site in her book of brines. 9 cups boiling water 1/2 cup sugar 1/2 kosher salt 2 tablespoons coarsely cracked black pepper 2 1/2 teaspoons pure vanilla Then it says to brine it for 3 days, that sounds like a long time? I will probably use Dutch's rub from the stuffed pork loin sticky thread, my wife doesn't like heat either. I used is one that's currently under development. 1/2 cup Brown Sugar 1/4 cup kosher salt 1 Tablespoon paprika 1 teaspoon cumin 1 teaspoon of fresh ground black pepper If anybody has any other suggestions I'm wide open to any ideas, this will be my first loin.