Nutrition Facts

Serving Size 341 g

(Approx. 4 Servings)

Amount Per Serving

Calories	680	Calories From Fat	270

% Daily Value*

Total Fat 30 g	46%

Saturated Fat 6 g	30%

Trans Fat 0.0 g

Cholesterol 170 mg	57%

Sodium 2500 mg	104%

Total Carbohydrate 35 g	12%

Dietary Fiber 1 g	4%

Sugars 6 g

Protein	66 g

Vitamin A 2%	•	Iron 25%

Vitamin C 10%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Smoked Pork Tenderloin Sandwich with Moroccan Mayo

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

2 H-E-B Natural Pork Tenderloin

1 Tbsp kosher salt

1 Tbsp olive oil

2 Oz mayonnaise

2 Oz Byer's Best Bread & Butter Pickles, chopped

3 fl oz Texas Brew Rock'n Moroccan Sauce, divided use

8 slices H-E-B Naturally Leavened Sourdough Bread, sliced

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Instructions

Preheat oven to 350ºF.

Season pork tenderloin with salt and olive oil.

Heat gas grill to 200ºF. Put about 2 cups of wood chips in a smoke tray or smoke box. If using charcoal grill, light charcoal and burn until coals glow. Place wood chips on coals just before putting tenderloin on grill.

Place tenderloin on cool side of grill (not directly over heat). Smoke 20 minutes.

Meanwhile, mix mayonnaise, pickles and 2 tablespoons Texas Brew Rock'n Moroccan. Set aside.

Remove tenderloin from grill and coat with 2 ounces of Texas Brew Rock'n Moroccan.

Place pork in baking pan then bake 10 to 15 minutes, until pork reaches an internal temperature of 145ºF. Remove from oven and rest 5 minutes.

Spread about 1 tablespoon of Moroccan mayo on each slice of bread.

Slice entire pork tenderloin into 1/4 inch thick slices.

Distribute equally on 4 of the bread slices then top each with a second piece of bread.

Place large skillet on medium heat. Place sandwiches in skillet. Brown on one side, flip, and brown on second side. Serve.