Smoked Pork Tenderloin Sandwich With Apple Slaw And Apricot Habanero Aioli
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
58
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Kosher Salt2 tbsps
Sugar1 cup
Apple Cider Vinegar2 tbsps
Olive Oil1 tbsp
Dijon Mustard1 tbsp
Brown Sugar1
Salt1 tbsp
Chives (minced fresh)1 cup
Red Wine Vinegar1 medium
Red Onion (sliced 1/4-inch thick)1 cup
Mayonnaise1 tsp
Granulated GarlicDirections:
1
Special equipment: a smoker and mandoline Whisk the salt and sugar into 2 quarts cold water until dissolved
2
Place the pork into a plastic zipper-topped bag, then pour in the brine
3
Leave in the fridge 8 hours or overnight
4
Prepare a smoker for cooking at 225 degrees F
5
Take the pork out of the brine and pat dry
6
Coat entirely in mustard sauce
7
Smoke the pork, basting with more mustard sauce every 20 minutes, until the internal temperature registers 150 degrees F, about 2 1/2 hours
8
Let rest 20 minutes
9
Slice very thinly into 1/8-inch medallions
10
On the bottom buns, place the Apple Slaw, the sliced pork ribboned high, then the Pickled Red Onions
11
Schmear the Apricot Habanero Aioli on the top buns
12
Close and cut! Serve with spicy pickles
13
Whisk together the vinegar, olive oil, Dijon, brown sugar, sesame oil, celery seed and some salt and pepper
14
Add in the apples, red peppers and chives
15
Season if necessary and let sit for at least 1 hour
16
Simmer the vinegar with the sugar, salt and 1/2 cup water until the sugar and salt have dissolved
17
Add in the onions and let sit 8 hours or overnight
18
Whisk together the mayonnaise, apricot habanero sauce, garlic and some salt and pepper