Time: 7 hours 10 minutes
Complexity: average
Quantity: 4 sandwiches

This juicy and filling sandwich is made with thin slices of roasted pork loin, topped with roasted onions and homemade pickled Fresno peppers. Before baking, the pork loin, tied with twine, marinates for several hours in a savory brine, then quickly pan-fries until golden brown to seal in the juices. It's then baked on a single baking sheet with onion rings. To serve, slice the pork thinly. Jeff Mauro's recipe for quick pickled Fresno peppers is also below.

Ingredients:

• 3/4 cup coarse salt
• 0.5 cups of sugar
• 2 tsp black peppercorns
• 3 lemons, cut in half
• Boneless pork loin weighing 1.1-1.3 kg, tied with twine
• 1 tbsp. vegetable oil
• 3 onions, sliced ​​0.8 cm thick.
• Butter to toast the buns
• 4 hot dog buns, cut in half lengthwise
• 1/4 cup mustard + extra for assembly
• Pickled Fresno Peppers, see recipe below

Pickled Fresno Peppers

• 3/4 cup white wine vinegar
• 1 tbsp. sugar
• 1.5 tsp salt
• 1 bay leaf
• 1 clove garlic, crushed
• 110 g Fresno peppers, cut into 0.5 cm thick rings.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sugar, black pepper, lemon, pork loin, onions, butter, hot dog buns, mustard, wine vinegar, bay leaf, garlic, Fresno pepper

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Preparation:

Step 1
• In a large bowl, dissolve the salt and sugar in 8 cups of cold water. Add black peppercorns and squeeze the juice of two lemon halves. Soak the pork in the brine for 6 hours.
Step 2
• Preheat the oven to 450°F (230°C), remove the pork from the brine, and pat dry. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the oil and sear the pork loin on each side until golden brown, about 8 minutes total. Continue turning until golden brown. Add the sliced ​​onion to the skillet along with the pork and toss to coat the onion with the fat. Transfer the skillet to the oven and roast the pork until the internal temperature reaches 140°F (60°C) to 145°F (63°C), about 30 minutes. Stir the onion once or twice during roasting to ensure even browning.
Step 3

• Assembling the sandwich:

  
  Butter the bun halves and toast them in a skillet until golden brown. Using a sharp knife, slice the loin into thin slices. Spread mustard on the bottom half of each bun, then top with some sliced ​​pork. Sprinkle the pork with a little salt and squeeze over the remaining lemon juice. Top with fried onions and some pickled Fresno peppers. Serve immediately.
  
Step 4

• Pickled Fresno Peppers:

  
  In a small saucepan, combine vinegar, 1/4 cup water, sugar, salt, bay leaf, and garlic and bring to a boil. Simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.
  

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