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1
In a large bowl, dissolve the salt and sugar in 8 cups of cold water.
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2
Add the black peppercorns and squeeze in 2 of the halved lemons.
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3
Submerge the pork in the brine for 6 hours.
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4
Preheat the oven to 450 degrees F. Remove the pork from the brine and dry off.
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5
Heat a large oven-safe skillet (preferably cast iron) over medium-high heat.
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6
Add the oil and sear each side of the loin until golden, about 8 minutes total -- keep turning until it's golden all over.
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7
Add the sliced onions to the pan alongside the pork, and stir around to coat the onions in fat.
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8
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.
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9
For even cooking, be sure to stir the onions once or twice during roasting.
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10
For the sandwich build: Butter the pretzel bun halves and griddle them until golden brown.
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11
With a sharp knife, slice the loin into thin shavings.
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12
Spread some mustard on the bottom half of each bun, then top with some sliced pork.
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13
Sprinkle the pork with a little salt and squeeze the remaining lemon halves over the top.
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14
Top with the roasted onions and some Pickled Fresno Peppers.
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15
Eat while standing.
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16
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.
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17
Pour the hot liquid over the peppers in a bowl or container.
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18
Cool to room temperature and refrigerate.
