Smoked Pork Tenderloin Sandwich
Smoky tenderloin, creamy brie and crisp apples come together for a sandwich that's one for the books. The tenderloin is seasoned in our cinnamon spice Apple Pie rub, sliced then layered up on a hearty baguette. Serve with a crisp apple and fennel slaw as a fresh side.
Smoked Pork Tenderloin Sandwich
Difficulty: Moderate
Prep time: 10 minutes
Cook time: 50 minutes
Serves: 2
Ingredients: |
|
|
1 lb. |
Pork Tenderloin |
| 2 T | Apple Pie Cinnamon Spice Rub |
|
2 oz |
Brie, sliced thinly |
| 1 | Apple, sliced thinly |
| 2 | Ciabatta Rolls or 1/2 a Baguette |
| 1 T | Butter |
| Apple-Fennel Slaw | |
| 2 cups | Green Cabbage, sliced thinly |
| 1/2 | Apple, julienned |
| 1 | Celery Stalk, sliced thinly |
| 1 | Fennel Bulb, sliced thinly |
| 1/2 T | Fennel Fronds, chopped |
| 2 T | Apple Cider Vinegar |
| 2 T | Vegetable Oil |
| 1 tsp | Honey |
| 1/2 tsp | Lemon Juice |
| 1 tsp | Apple Pie Cinnamon Spice Rub |
| TT | Salt & Pepper |
Instructions:
- Preheat the grill to 225 F.
- Use a sharp knife to remove excess fat and silver skin from the pork tenderloin, then cut in half, and season with Apple Pie Rub.
- Set the pork tenderloin on the grill, over indirect heat, close the lid, and smoke the pork tenderloin for 35 to 45 minutes, until the internal temperature reads 145 F.
- Meanwhile, prepare apple-fennel slaw. In a large bowl, whisk together vinegar, oil, honey, lemon juice, Apple Pie rub, celery seeds, salt, and pepper. Add cabbage, apple, celery, fennel, and fronds. Toss to coat, then set aside.
- Remove the pork from the grill and place on a cutting board to rest for 10 minutes, then slice thin.
- Meanwhile, brush the rolls/baguette with butter, then place on the grill for 2 minutes to toast, or under low-broil.
- Assemble the sandwich: bottom roll, apple slices, smoked pork tenderloin, brie, top roll. Serve warm with a side of apple-fennel slaw.
