SMOKED PORK TENDERLOIN SANDWICH WITH APPLE SLAW AND APRICOT HABANERO AIOLI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 11h35m
Yield 4 sandwiches
Number Of Ingredients 25
Steps:
- 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.
- 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.
- 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.
- Whisk together the mayonnaise, apricot habanero sauce, garlic and some salt and pepper.
SMOKED PORK TENDERLOIN WITH GREEN PEPPERCORN SAUCE
This recipe uses a stovetop smoker with 1 1/2 tablespoons of hickory wood chips. NOTE on cooking times: Place the smoker on the stovetop with the lid slightly open. When the first hint of smoke appears, close the lid and start cooking time. FYI: The temperature inside the smoker is about the same as a 375 F oven. Smoke time is an estimate due to the differing stovetops. Ceramic tops must add 20% cook time, for example. Assure your smoker is sealed properly and increase time appropriately, but refrain from raising the temperature.
Provided by Sandi From CA
Categories Pork
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- PREPARE THE SMOKER: Place the wood chips in a small pile in the center of the smoker base. Place the drip tray on top of the wood chips inside the smoker base. Use non-stick spray or foil for easier cleanup.
- Place the wire rack on top of the drip tray, then arrange the food to be hot-smoked on the wire rack. You can spray the wire rack for cleanup ease as well.
- Slide the lid closed and place the entire unit on the heat source (single burner). Medium-high settings yield the best results.
- SMOKIN'! Trim tenderloins of all fat. Rub with olive oil and thyme. Smoke on medium high for 25 minutes. Do not overcook! Let stand for 10 minutes and serve with sauce.
- Make sauce by combining egg yolk, lemon juice, Dijon and salt in blender or food processor . While mixing, add olive oil and the cream in a steady stream until smooth. Add peppercorns and pulse 1 or 2 times only. Refrigerate until ready to use. Serve sauce at room temperature with smoked pork.
Nutrition Facts : Calories 513.7, Fat 34, SaturatedFat 11.8, Cholesterol 234.3, Sodium 507.4, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 48.5
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