Smoked Pork Tenderloin Sandwich with Apple Slaw and Apricot Habanero Aioli

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1/2 cup kosher salt

1/2 cup sugar

One 1 1/2-pound pork tenderloin, silver skin removed2 cups favorite mustard sauce, such as Pork & Mindy's, plus additional for basting

4 fresh pretzel rolls, split, buttered and griddled 

Apple Slaw, recipe follows

Pickled Red Onions, recipe follows

Apricot Habanero Aioli, recipe follows

Spicy pickles, for serving

Apple Slaw:

1/2 cup apple cider vinegar

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon brown sugar

1 teaspoon toasted sesame oil1 teaspoon celery seed

Salt and pepper

2 Granny Smith apples, cut into julienne strips on a mandoline

1 red bell pepper, cut into julienne strips on a mandoline

1 tablespoon minced fresh chives

Pickled Red Onions:

1 cup red wine vinegar

2 tablespoons sugar

1 teaspoon kosher salt

1 medium red onion, sliced 1/4-inch thick

Apricot Habanero Aioli:

1 cup mayonnaise

1/4 cup favorite apricot habanero sauce, such as Pork & Mindy's

1/2 teaspoon granulated garlic

Salt and pepper