3 pound pork loin
6 cups pickle juice
1/2 cup mayo
1/2 tablespoon pink salt
2 tablespoons smoked paprika
2 tablespoons garlic powder
3 cloves fresh garlic, pureed
1 medium yellow onion, pureed
1/2 cup chicken stock
Place the pork loin in a large ziploc bag and add in 2 cups of the pickle juice. Allow to marinate overnight.
Preheat the oven to 350 degrees Fahrenheit. Remove the pork loin from the marinade, throw out the marinade.
Lay the meat down on a clean surface and rub down with the mayonnaise. Top with the salt, paprika, and garlic powder.
Pour the remaining 4 cups of the pickle juice into a glass baking dish. Place the pork loin on top. Bake for 50 minutes, or until your pork reaches an internal temperature of 165 degrees.
Remove the pork and allow to rest. Reserve the drippings it baked in for the gravy below
In a small pot, add in the olive oil, pureed garlic and onion and cook on medium heat for two minutes. Add in the pork "drippings" and chicken stock. Raise heat to high and bring to a steady boil for two minutes.
Drop heat down to low and simmer for five minutes.
Serve with the pork and enjoy
Serves approximately 6 guests