Pork Tenderloin Bahn Mi Torta
Posted on Thursday, March 11th, 2021
Create this masterpiece with Pork Tenderloin seasoned with Sweet Money Rub and Jallelujah Salt cooked on the BPS Drum Smoked. Topped it with pickled onions, cucumbers, jalapenos, queso fresco, crema, homemade salsa, and cilantro. It’s the explosion of flavors that will keep you wanting more.
Course: Main Course Cuisine: Mexican Inspired with a Twist! Prep Time: 20-30min Cook Time: 45-60min Servings: 4-6
4 Pork Tenderloins
6 Torta buns, or similar
Butter, melted (for toasting buns)
1-3 ea Avocado, sliced
1 bunch Cilantro, chopped
1 jar Mexican Crema
For the quick-pickled veggie topping:
1 Cucumber, sliced
1 Red Onion, sliced
2 Jalapeños, sliced
2 bottles Rice Wine Vinegar (10oz bottle)
1 – 32oz jar w/lid
Preheat smoker to 275°F
Remove tenderloins from packaging, trim excess fat as needed.
Let salt/seasoning “melt” into the meat, around 5-10min.
Prep quick pickled veggies: put 1 bottle of in a mason jar, add cucumbers and red onion, season with Jallelujah Jalapeño Salt, then top with fresh jalapeños and the 2nd bottle of rice wine vinegar. Seal and shake to incorporate. Set aside in the fridge.
Place tenderloin on the smoker, after 15 minutes, flip over and cook until an internal temp of 140-145°F is reached (around 30-45min). Pull from smoker once desired internal temp is reached.
Rest the meat for 5 min before slicing into thin medallions.
While meat is resting, toast buns on the grill with w/melted butter.
Slice meat and assemble sandwich – crema on the bottom bun, layer slices of meat, then pickled veggies, cilantro, and crema drizzled on top. Add more sliced/fresh jalapeños if you want more heat. Serve/eat immediately!
If you want the flavor of fresh jalapeños but not the heat, be sure to remove the seeds and the white membrane when slicing.