Description
This smoked pork tenderloin is perfect for sandwiches or meal prep. A bold dry rub and crispy baguette make this a crowd-pleaser.
Ingredients
Units
Scale
- 1 lbs (570 g) pork tenderloin
- 1-2 tbsp Dijon mustard
- 2 tbsp dry rub
- 1 cups (237 ml) brown sugar
- 0.5 cups (118 ml) kosher salt
- 0.25 cups (60 ml) smoked paprika
- 2 tbsp coarse black pepper
- 0.5 tbsp ground cumin
- 0.5 tbsp onion powder
- 0.5 tbsp garlic powder
- 1 tsp cayenne pepper
- 1 baguette
- Additional Dijon mustard
- Arugula or lettuce
Instructions
- 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.
- 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. Generously coat the entire pork tenderloin with the dry rub, pressing it in gently.
- 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.
- Slice and 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
- For a spicier kick, add a teaspoon of chipotle powder to the dry rub.
- If you don’t have a smoker, you can bake the pork tenderloin in the oven at 300°F (150°C) for approximately 1 hour and 15 minutes, or until it reaches your desired internal temperature.
- Leftover smoked pork tenderloin can be stored in the refrigerator for up to 4 days and used in salads, tacos, or other dishes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Sandwich
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 80