SAUSAGE STUFFED PORK LOIN WITH PAN GRAVY - Alabama Farmers Federation

Ingredients

• 4- to 5-pound boneless pork loin with nice fat layer (or two tenderloins)
• ½ cup kosher salt
• ½ cup sugar
• 12 black peppercorns
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• 1 small yellow onion, peeled and sliced into rings
• 6 cups water
• 4 cups ice cubes
• Fresh sausage links
• 1 tablespoon olive oil
• 2 cups chicken stock
• Salt, pepper and paprika to taste
• 2 tablespoons butter
• Zest and juice of half a lemon