Smoked Pork Tenderloin Sandwich
A simple recipe for Smoked Tenderloin Sandwiches. Perfect for a summer picnic. Plus tips for an elegant, yet easy summer picnic with wine pairing.
Servings: 4 servings
Cost: $15
Equipment
- 1 Leave-In Thermometer We use the Thermoworks Smoke Unit.
Ingredients
- 1 pork tenderloin, approximately 1 ¼ lbs
- ¼ Cup Dijon mustard, separated in half
- 2 tablespoons pork rub
- 1 baguette
- ½ cup optional arugula
Instructions
To Smoke the Pork Tenderloin
- Preparation: Set the smoker to 250 degrees using a fruit wood (we like apple or cherry). Coat the pork tenderloin with 2 tablespoons of the Dijon mustard (just to coat and allow the dry rub to adhere). Sprinkle the dry rub liberally around the entire pork tenderloin.
- Smoked Pork Tenderloin: Place tenderloin on the smoker for about 45 minutes or until the internal temperature is 125 - 140 degrees Fahrenheit for medium rare, and then remove from heat.
- Rest and Slice: Let rest for 20 minutes on a cutting board to allow for carry-over cooking and then slice thin for sandwiches.
Build Pork Tenderloin Sandwiches
- Slice the baguette in half lengthwise (horizontally). Layer the bread with some Dijon mustard, a few slices of smoked pork tenderloin, and then top with some crunchy greens and any additional toppings you wish.
- For ease of transportation, wrap your sandwiches with kitchen twine so they don’t fall apart.
Notes
When smoking consider using a leave-in thermometer that will monitor both the smoker's temperature and the internal temperature of the tenderloin so it does not overcook. We like the Thermoworks Smoke Unit.
Nutrition
Calories: 715kcal | Carbohydrates: 32g | Protein: 100g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 295mg | Sodium: 664mg | Potassium: 1879mg | Fiber: 2g | Sugar: 3g | Vitamin A: 64IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 7mg
