Smoked pork tenderloin is a lean, quick-cooking cut that takes on a wonderful smoky flavor without drying out when handled right. This sandwich layers thin slices of the juicy, smoky meat with a tangy mustard slaw and a soft brioche bun, making it a satisfying meal that’s both elegant and casual. The combination of the tender pork, crunchy slaw, and sweet-spicy sauce is what makes this sandwich a standout for weeknight dinners or weekend gatherings.
Ingredients
- 1 pork tenderloin (about 1 lb / 450 g)
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) brown sugar
- 1 tsp (5 g) smoked paprika
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (3 g) salt
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 4 brioche or hamburger buns, split
- For the mustard slaw:
- 2 cups (150 g) shredded green cabbage
- 1/2 cup (60 g) shredded carrots
- 1/4 cup (60 g) mayonnaise
- 2 tbsp (30 g) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 g) honey
- 1/4 tsp (0.5 g) celery seed
- Salt and pepper to taste
- For the sauce:
- 1/2 cup (120 g) barbecue sauce (your favorite)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) honey
Instructions
- In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using). Pat the pork tenderloin dry with paper towels, then rub all over with olive oil. Coat evenly with the spice rub. Let sit at room temperature for 20 minutes while you prepare the smoker.
- Preheat your smoker to 225°F (107°C). Use a mild wood like apple, cherry, or hickory. If using a charcoal grill, set it up for indirect heat and add soaked wood chips.
- Place the tenderloin on the smoker grate. Smoke until the internal temperature reaches 145°F (63°C) as measured with a food thermometer in the thickest part, about 30–40 minutes. This is the USDA FSIS safe minimum for whole cuts of pork.
- Remove the pork from the smoker and let it rest on a cutting board for 10 minutes. The temperature will rise a few degrees during rest.
- While the pork rests, make the slaw: in a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, celery seed, and a pinch of salt and pepper. Add the cabbage and carrots, toss to coat, and set aside.
- In a small saucepan, combine the barbecue sauce, apple cider vinegar, and honey. Warm over low heat, stirring occasionally, until heated through (about 5 minutes). Keep warm.
- Slice the rested pork tenderloin into thin slices, about 1/4-inch thick.
- Toast the buns on the smoker or in a dry skillet until lightly golden.
- Spread a spoonful of the warm barbecue sauce on the bottom half of each bun. Pile on the sliced pork, then top with a generous scoop of mustard slaw. Drizzle with more sauce if desired, and close the sandwich. Serve immediately.
Tips
- Don’t overcook: Pork tenderloin is very lean and can dry out quickly. Always pull it at 145°F (63°C) and let it rest; carryover cooking will bring it to about 150°F (66°C), which is perfect.
- Slice against the grain: Look for the direction of the muscle fibers and cut perpendicular to them. This makes each slice more tender.
- Substitute the wood: If you don’t have a smoker, you can use a gas grill with a smoker box or even a stovetop smoker. The flavor will be milder but still good.
- Make ahead: The slaw can be made a day in advance and kept refrigerated. The spice rub can be mixed weeks ahead and stored in an airtight jar.
Serving Suggestions
Serve these sandwiches with classic sides like potato chips, coleslaw, or a simple green salad. For a heartier meal, add sweet potato fries, baked beans, or grilled corn on the cob. A cold beer or iced tea pairs nicely.
Variations
- Spicy version: Add 1–2 minced chipotle peppers in adobo to the sauce, or increase the cayenne in the rub.
- Apple-cheddar: Add thin apple slices and sharp cheddar cheese to the sandwich before closing.
- Hawaiian style: Use pineapple barbecue sauce and add a slice of grilled pineapple to each sandwich.
- No-slaw option: Replace the slaw with crispy fried onions or pickles for a different texture.
Storage and Reheating
Leftover sliced pork can be stored in an airtight container in the refrigerator for up to 3 days. The slaw will keep for 2 days but may become watery. To reheat, place the pork slices in a skillet over medium heat with a splash of broth or water, cover, and warm until heated through (about 5 minutes). You can also microwave individual portions for 1–2 minutes, but the pork may dry out slightly. Reheat leftover sauce separately. Do not freeze the assembled sandwiches; the slaw will become mushy.
Frequently Asked Questions
Can I use a different cut of pork? Yes, pork loin or pork chops can work, but adjust the cooking time. Pork loin is larger and will take longer; chops are thinner and may cook faster. Always use a thermometer to check for doneness.
Do I need to brine the tenderloin? Brining is optional. A dry brine (rubbing with salt and letting it sit overnight) can help retain moisture, but the spice rub and resting period in this recipe are sufficient for a juicy result.
What if I don’t have a smoker? You can roast the pork in a 425°F (218°C) oven for about 20–25 minutes, then finish with a touch of liquid smoke in the sauce to mimic the smoky flavor. The texture will be slightly different but still delicious.
Can I make this in advance for a party? Yes, you can smoke the pork a day ahead, slice it, and reheat gently in the sauce. Assemble the sandwiches just before serving to keep the buns from getting soggy.
How do I keep the sandwiches warm for a crowd? Keep the sliced pork in a slow cooker on the “warm� setting with a little extra sauce. Toast the buns and assemble as needed.
Is it safe to eat pork at 145°F (63°C)? Yes, the USDA FSIS states that whole cuts of pork are safe at 145°F (63°C) with a 3-minute rest. This recipe includes a 10-minute rest, which is more than sufficient.
Related
- Michael Symon Pork Tenderloin Sandwich Recipe
- Low Carb Chicken and Dumplings: Easy Comfort Food
- Low Salt Lays Potato Chips: Make Your Own
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).