Smoked Pork Tenderloin Sandwich

• 1 pork tenderloin (makes 4-5 sandwiches when sliced 1/8”/3 mm thin)
• All purpose spice rub, or see SmellaQue Kitchen Pantry Rub recipe below
• Condiments: aioli, BBQ sauce, mustard, mayonnaise
• Sandwich additions: Pickle slices, arugula, spinach, thin apple slice

SMELLAQUE KITCHEN PANTRY SPICE RUB
• 3 tablespoons Diamond Crystal kosher salt (NOT table salt!!!)
• 3 tablespoons white sugar
• 2 tablespoons brown sugar
• 3 teaspoon garlic powder
• 3 teaspoon onion powder
• 3 teaspoon black pepper
• 3 teaspoon paprika
• 3/4 teaspoon dried or ground thyme
• 1/2 teaspoon cayenne

1. Set up your Yoder to cook indirect (push charcoal to one side and cook meat on the other side) so the indirect side is 300F or use a Yoder Wichita smoker for indirect cooking on the top shelf.
2. While the grill or smoker are warming up, place pork tenderloins onto baking sheet.  Remove the membrane by placing a thin sharp knife under the membrane and cut parallel to the tenderloin.
3. Generously sprinkle spice rub(s) onto the pork tenderloin.  Ideally you can barely see the meat through.  Flip the pork tenderloin over and generously sprinkle the other side of the tenderloin so that it is seasoned on all sides.
4. Place pork tenderloin on indirect side of grill or offset smoker for 20 on indirect grill or 30 minutes on offset smoker.  This cooked the tenderloins to 110F.  The bark should begin to set (the spice rub is adhering to the meat so that it doesn’t rub off when you rub your finger against the surface).  You can also rotate the tenderloins or move around on the grill if your coals are getting hot and burning the rub.
5. Flip pork over on the grill or offset smoker.
6. Using an instant read thermometer, at the doneness of your choice by probing in the middle of the length of the tenderloin, remove the pork tenderloin off the grill or smoker and place onto a baking sheet or pan, loosely cover the pork loin with aluminum foil and allow to rest.  This can vary between 20-60 minutes.
7. Rest pork tenderloin under a loose piece of tin foil for at least 15 minutes or until ready to serve.
8. For sandwiches:  With a sharp knife, slice pork tenderloin 1/8”/ 3 mm thin to make a pile of pork tenderloin on a burger bun or slice or bread. Top with condiments like mayonnaise, aioili,and barbecue sauce. 

Chef’s Note:

On an offset smoker, at 300F, I cooked the pork tenderloins on a Yoder Wichita offset smoker, top shelf by the exhaust for 30 minutes, flipped the tenderloins and cooked an additional 50 minutes to 135F.

The best part about this recipe is it allows you, the cook, to adjust the seasoning to your liking.  A basic recipe allows you the flexibility on flavor but provides the foundations to what makes a pork tenderloin recipe delicious: 

• Do NOT overcook the pork.  This keeps the meat moist. Most individuals don’t purposefully request dry mealy meat at a restaurant, and if you use an instant read thermometer, you will cook to the doneness you prefer! 
• Seasoning heavily (so its well seasoned and tastes good!)  
• Slicing against the grain so that the pork is tender when you bite into it 
• For sandwiches, I slice the pork tenderloins (across the grain) 1/8”/3mm thin