Pork Loin Sandwich
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 cup
Kosher Salt1 tbsp
Sugar2 tsps
Whole Black Peppercorns1 tbsp
Vegetable Oil3 cup
White Wine Vinegar1.5 tsps
Salt1
Bay Leaf1 clove
Garlic (crushed)Directions:
1
Watch how to make this recipe
2
In a large bowl, dissolve the salt and sugar in 8 cups of cold water
3
Add the black peppercorns and squeeze in 2 of the halved lemons
4
Submerge the pork in the brine for 6 hours
5
Preheat the oven to 450 degrees F
6
Remove the pork from the brine and dry off
7
Heat a large oven-safe skillet (preferably cast iron) over medium-high heat
8
Add the oil and sear each side of the loin until golden, about 8 minutes total -- keep turning until it's golden all over
9
Add the sliced onions to the pan alongside the pork, and stir around to coat the onions in fat
10
Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 140 to 145 degrees F, about 30 minutes
11
For even cooking, be sure to stir the onions once or twice during roasting
12
For the sandwich build: Butter the pretzel bun halves and griddle them until golden brown
13
With a sharp knife, slice the loin into thin shavings
14
Spread some mustard on the bottom half of each bun, then top with some sliced pork
15
Sprinkle the pork with a little salt and squeeze the remaining lemon halves over the top
16
Top with the roasted onions and some Pickled Fresno Peppers
17
Eat while standing
18
Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes
19
Pour the hot liquid over the peppers in a bowl or container
20
Cool to room temperature and refrigerate