Smoked Tropical Pork Tenderloin Sandwich - Easy Smoked Pork Tenderloin Recipe

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat, while pork loin is a more economical cut.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Trim the silver skin from the pork tenderloin using a knife.

Liberally coat the outside of the pork tenderloin with postal barbecue chicken rub.

Set up the slow and sear kettle grill for cooking at 225°F by placing 20 briquettes in the corner and lighting them with a grill Blazer sous vide gun.

Add about half a chimney basket of briquettes to the slow and sear and close the lid to stabilize the temperature.

Insert a digital thermometer into the center of the pork tenderloin to monitor the internal temperature, aiming for 140-142°F.

Place the pork tenderloin on the grill opposite the coals and add apple wood for smoky flavor.

Cook the pork tenderloin for about 35 minutes, then prepare a barbecue sauce by mixing 1/2 cup pineapple juice, 1 tablespoon soy sauce, and your favorite barbecue sauce in a container.

Taste the barbecue sauce and adjust if necessary, then pour it over the pork tenderloin on the grill.

After about 5-7 minutes, check the pork tenderloin and confirm the sauce has set up nicely.

Remove the pork tenderloin from the grill and let it rest, keeping it on the grill to avoid shock from temperature change.

Grill pineapple slices directly over the hot coals to add char and flavor.

Toast the pretzel buns on the grill until golden brown.

Slice the rested pork tenderloin at an angle and prepare to assemble the sandwich.

Ladle barbecue sauce onto the bottom half of the pretzel bun, layer with sliced pork tenderloin, add grilled pineapple, and top with dried coleslaw mix.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens