Description
This smoked pork tenderloin is perfect for sandwiches, meal prep, or BBQ platters. Coated in a bold dry rub with Dijon mustard, the pork is slowly smoked and then thinly sliced for the ultimate sandwich. Serve it on a crispy baguette with mustard and greens, and pour a glass of Beaujolais wine for the perfect pairing.
Ingredients
Scale
For the Pork Tenderloin:
- 1 pork tenderloin (about 1 1/4 lbs / 570g)
- 1–2 tablespoons Dijon mustard (for coating)
- 2 tablespoons dry rub (recipe below)
For the Dry Rub:
- 1 cup brown sugar
- 1/2 cup kosher salt (Diamond Crystal preferred)
- 1/4 cup smoked paprika
- 2 tablespoons coarse black pepper
- 1/2 tablespoon ground cumin
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1 teaspoon cayenne pepper
For the Sandwiches:
- 1 baguette
- Additional Dijon mustard (optional)
- Arugula or lettuce (for topping)
Instructions
Step 1: Prepare the Dry Rub
- In a large bowl, combine brown sugar, salt, smoked paprika, black pepper, cumin, onion powder, garlic powder, and cayenne pepper.
- Mix well with a fork to break up clumps.
- Use immediately or store in an airtight jar for up to 6 months in a cool, dry place.
Step 2: Prep the Pork Tenderloin
- Preheat your smoker to 225°F (107°C) using fruit wood (applewood is ideal).
- Pat the pork tenderloin dry with paper towels.
- Coat the pork in Dijon mustard, ensuring an even layer. This helps the dry rub stick better.
- Generously coat the entire pork tenderloin with the dry rub, pressing it in gently.
Step 3: Smoke the Pork Tenderloin
- Place the seasoned pork tenderloin directly onto the smoker grates.
- Smoke for 1 hour or until the internal temperature reaches:
- 145°F (63°C) for medium-rare
- 160°F (71°C) for medium-well
- Remove from the smoker and let the pork rest for 10 minutes before slicing.
Step 4: Slice & Assemble the Sandwiches
- Slice the baguette in half lengthwise and then into 4–5 equal-sized pieces (about 4 inches long).
- Thinly slice the smoked pork tenderloin.
- Spread Dijon mustard (or aioli) on the baguette.
- Layer with sliced pork and crunchy greens.
- For easy serving, wrap the sandwiches in kitchen twine or parchment paper.
Notes
Why Use a Mustard Base? Dijon mustard adds depth of flavor and acts as a binding agent for the dry rub.
Smoker Wood Choice: Applewood adds sweetness, while hickory provides a stronger, smokier bite.
Resting Matters: Always let the pork rest before slicing—this keeps it juicy!
Don’t Overcook: For the best tender, juicy texture, stick to 145°F (63°C) for medium-rare.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 Sandwich
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg