Smoked Pork Tenderloin Sandwich with Apple Slaw and Apricot Habanero Aioli

Total Time:
11 hr 35 min
40 min
8 hr 20 min
2 hr 35 min

4 sandwiches

  • 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
  • Special equipment: a smoker

  • 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.

  • Special equipment: a smoker and mandoline

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.

  • Yield: 4 to 6 servings

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.

  • Yield: 4 to 6 servings

Apricot Habanero Aioli:
  • Whisk together the mayonnaise, apricot habanero sauce, garlic and some salt and pepper.

  • Yield: 1 1/4 cups

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