Directions

1. 1. For the Smoked Pork: Trim excess fat and silver skin. Tie the loin in 1-in. intervals. Mix together remaining ingredients except ice in large pot and bring to simmer. Stir to dissolve salt and sugar and remove from the heat. Pour over the ice and chill completely before fully submerging the pork. Brine for 8-12 hours
2. 2. Smoke the whole loin, no higher than 140°F, for twenty minutes. Remove and vacuum seal loin in a bag and cook sous vide at 133°F for 2 hours. Cool and hold pork whole until ready to slice and grill
3. 3. For the Green Garlic Mayo: Purée pickled mackerel and green garlic in blender, adding small amounts of water until smooth. Remove purée and fold in mayonnaise until fully combined