Yield: 6 to 8 servings
Total: 3 hr
Cook: 3 hr

Brine:

1/2 cup kosher salt
1/2 cup sugar
12 black peppercorns
6 garlic cloves, roughly chopped
6 fresh thyme sprigs
2 bay leaves
1 small yellow onion, peeled and sliced into rings
4 cups ice cubes

Pork:

One 3-pound boneless pork loin roast with a nice fat cap layer on top
1 large (about 4-ounce) Andouille sausage link
Kosher salt and freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon ground cumin
1 to 2 tablespoons canola oil
Creole mustard (e.g., Zatarain's)

Special equipment:
Grill with lid, large freezer bag, honing steel, instant-read meat thermometer

Fire up your grill and transform a simple pork loin into an irresistible, flavor-packed showstopper that'll have everyone raving! This brined, sausage-stuffed beauty delivers juicy, smoky perfection with a Cajun kickperfect for tailgates or game-day feasts.

Prepare the brine: In a medium pot over medium heat, simmer 6 cups water with salt, sugar, peppercorns, garlic, thyme, bay leaves, and onion until salt and sugar dissolve. Remove from heat, stir in ice cubes, and chill completely.
Place pork loin in a large freezer bag, pour in cooled brine to submerge fully, seal, and brine for 2 hours. Get ready for next-level tenderness!
Set up your grill with a hot zone for searing and a medium zone for slow cooking.
Poke holes in the sausage casing with a paring knife. Remove pork from brine, pat dry. Use a honing steel to tunnel through the center, slide in the sausage snugly. Rub exterior with salt, pepper, granulated garlic, paprika, and cuminwatch the flavors ignite!
Oil grates with canola-soaked towels. Sear fat-side down on hot zone 3-4 minutes, then each side. Move to medium zone; grill until 165F internal, 45-55 minutes. Rest under foil 15 minutes, slice thick, and drizzle with juices alongside Creole mustard for pure bliss.
Oven Method: Sear all sides in hot cast-iron skillet, 3-4 minutes each. Roast at 350F until 165F, 20-25 minutes. Rest, slice, and savor with juices and mustard.

Prep-Ahead Tip: Brine in the morning, stuff with sausage, and it's grill-ready at your tailgateeffortless crowd-pleaser!