A Little Apple & Spice Makes a Sandwich Nice

~ Recipe courtesy of our friends at PS Seasoning

Smoky tenderloin, creamy brie and crisp apples come together for a sandwich that's one for the books. The tenderloin is seasoned in our cinnamon spice Apple Pie rub, sliced then layered up on a hearty baguette. Serve with a crisp apple and fennel slaw as a fresh side.

INGREDIENTS

• 1 lb Pork Tenderloin
• 2 T Apple Pie Cinnamon Spice Rub
• 2 oz Brie, sliced thinly
• 1 Apple, sliced thinly
• 2 Ciabatta Rolls or 1/2 a Baguette
• 1 T Butter

• 2 cups Green Cabbage, sliced thinly
• 1/2 Apple, julienned
• 1 Celery Stalk, sliced thinly
• 1 Fennel Bulb, sliced thinly
• 1/2 T Fennel Fronds, chopped
• 2 T Apple Cider Vinegar
• 2 T Butter Extra Virgin Olive Oil
• 1 tsp Honey
• 1/2 tsp Lemon Juice
• 1 tsp Homemade Apple Pie Cinnamon Spice Rub
• Salt & Pepper to taste

DIRECTIONS

1. Preheat the grill to 225 F.
2. Use a sharp knife to remove excess fat and silver skin from the pork tenderloin, then cut in half, and season with Apple Pie Rub. 
3. Set the pork tenderloin on the grill, over indirect heat, close the lid, and smoke the pork tenderloin for 35 to 45 minutes, until the internal temperature reads 145 F.
4. Meanwhile, prepare apple-fennel slaw. In a large bowl, whisk together vinegar, oil, honey, lemon juice, Apple Pie rub, celery seeds, salt, and pepper. Add cabbage, apple, celery, fennel, and fronds. Toss to coat, then set aside.
5. Remove the pork from the grill and place on a cutting board to rest for 10 minutes, then slice thin.
6. Meanwhile, brush the rolls/baguette with butter, then place on the grill for 2 minutes to toast, or under low-broil.
7. Assemble the sandwich: bottom roll, apple slices, smoked pork tenderloin, brie, top roll. Serve warm with a side of apple-fennel slaw.