Smoked Pork Tenderloin Sandwich with Apple Slaw and Apricot Habanero Aioli

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  • Level: Intermediate
  • Total: 11 hr 35 min (includes brining and pickling time)
  • Active: 45 min
  • Yield: 4 sandwiches
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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


Special equipment:
a smoker and mandoline
  1. 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.
  2. 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. 
  3. 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:

Yield: 4 to 6 servings
  1. 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:

Yield: 4 to 6 servings
  1. 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:

Yield: 1 1/4 cups
  1. Whisk together the mayonnaise, apricot habanero sauce, garlic and some salt and pepper.