Take a whole pork tenderloin (about 500g). Mix 15g salt with 15g demerara sugar and rub well into the surface of the meat.

Wrap tightly in cling film and leave in the fridge for around 48 hours.

Remove, rinse briefly and pat dry.

Smoking Method:

Set the Bradley Smoker to 40°C and fill the stack with apple wood bisquettes. Smoke on a wire rack, with drip tray beneath it, for 1 hour then increase the temperature to 80°C and continue to smoke until the internal temperature of the tenderloin is 75°C.

Allow to cool then wrap and chill before slicing. 

Mix the mustard and mayonnaise.

Slice the tomato super thinly and season with salt and pepper.

Slice the smoked tenderloin diagonally into wafer thin slices, enough to generously fill two sandwiches and keeping the rest for later.

Lightly toast the sourdough, butter and fill with copious amounts of smoked slices of smoked pork and tomato, rocket leaves and mustard mayonnaise.

Serve with salad leaves.