Ingredients

1 Pork Tenderloin (450 g – 700 g)
Sea salt
Fresh ground pepper
Garlic salt
1 pack of Slider Buns
Cole Slaw
Hamburger Dill Pickles
Heavy-duty Aluminium Foil
Suggested Wood Chips: Hickory

Preparation

1. Preheat smoker to 110°C and add wood chips.
2. Season both sides of tenderloin with sea salt, black pepper, and garlic salt to taste. Smoke unwrapped for 1½ hours, or until internal temp reaches 65°C.
3. Remove from smoker and wrap with heavy-duty aluminium foil. Place back into smoker for an additional 30 minutes, or until internal temp reaches 75°C.
4. When tenderloin is finished cooking, remove from smoker and slice into ¼ inch to \u215c inch medallions.
5. Place a medallion onto a slider bun and top with coleslaw and a pickle. Serve and enjoy!

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