Recipe courtesy of Jeff Mauro
Smoked Pork Tenderloin Sandwich with Apple Slaw and Apricot Habanero Aioli
Total:
11 hr 35 min
Active:
45 min
Yield:
4 sandwiches
Level:
Intermediate
Total:
11 hr 35 min
Active:
45 min
Yield:
4 sandwiches
Level:
Intermediate

Ingredients

Apple Slaw:
Pickled Red Onions:
Apricot Habanero Aioli:

Directions

Special equipment: a smoker and mandoline

Whisk the salt and sugar into 2 quarts cold water until dissolved. Place the pork into a plastic zipper-topped bag, then pour in the brine. Leave in the fridge 8 hours or overnight.

Prepare a smoker for cooking at 225 degrees F. Take the pork out of the brine and pat dry. Coat entirely in mustard sauce. Smoke the pork, basting with more mustard sauce every 20 minutes, until the internal temperature registers 150 degrees F, about 2 1/2 hours. Let rest 20 minutes. Slice very thinly into 1/8-inch medallions. 

On the bottom buns, place the Apple Slaw, the sliced pork ribboned high, then the Pickled Red Onions. Schmear the Apricot Habanero Aioli on the top buns. Close and cut! Serve with spicy pickles.

Apple Slaw:

Whisk together the vinegar, olive oil, Dijon, brown sugar, sesame oil, celery seed and some salt and pepper. Add in the apples, red peppers and chives. Season if necessary and let sit for at least 1 hour.

Pickled Red Onions:

Simmer the vinegar with the sugar, salt and 1/2 cup water until the sugar and salt have dissolved. Add in the onions and let sit 8 hours or overnight.

Apricot Habanero Aioli:

Whisk together the mayonnaise, apricot habanero sauce, garlic and some salt and pepper.

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