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1
Place the roast onto a cutting board with the short side toward you and fat facing down.
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2
Using a sharp filet knife (with the blade horizontal to the board), butterfly the roast open about 1 inch from the bottom of the roast.
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3
Work carefully to not cut all the way through.
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4
Continue to slice horizontally, opening the roast up until you have a large, thin, flat piece of meat.
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5
Place the pork in large airtight freezer bag (or large plastic container with a lid).
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6
To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves and onions to a simmer in a medium pot over medium heat.
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7
Stir until the sugar and salt have completely dissolved.
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8
Remove from the heat and cool by adding the ice cubes.
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9
Pour the brine into the freezer bag, submerging the roast completely, seal and set aside for 25 minutes.
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10
Preheat the oven to 375 degrees F.
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11
Remove the pork from the brine and pat dry with paper towels.
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12
Lay the sausages inside lengthwise.
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13
Pierce the casings with the tip of a sharp paring knife (this will ensure the flavor of the sausage goes into the pork as it cooks).
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14
Starting with the short side, roll up the roast tightly, jelly roll style.
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15
Secure the roast with tightly fitted kitchen twine at even intervals about 2 inches apart.
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16
Sprinkle with salt, pepper, the granulated garlic and paprika.
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17
Heat the oil in a large cast-iron pan over medium heat.
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18
Add the roast and sear fat-side down first, 3 to 4 minutes, and then on each of the three other sides.
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19
When turned to the final side, transfer the pan to the oven and bake until the internal temperature hits 145 degrees F on an instant-read thermometer, 45 to 55 minutes.
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20
Remove the roast from the oven; rest the pork on a platter while you make gravy from the pan drippings.
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21
Set the pan over medium-low heat.
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22
Add a little oil, if needed, and saute the onions, carrots and celery.
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23
Cook the vegetables until well caramelized, about 8 minutes.
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24
Then season with salt and pepper.
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25
Deglaze the pan with the vermouth and reduce until the liquid has almost completely reduced.
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26
Add the chicken stock and reduce again for another 5 minutes; this will ensure you have a nice, rich sauce.
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27
Taste and season with salt and pepper.
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28
Remove the pan from the heat and swirl in the butter to thicken the sauce.
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29
Finish with the lemon zest, a squeeze of lemon juice and serve the sauce over sliced andouille-stuffed pork loin.
