• First, clean the pork tenderloin. Place pork tenderloin in ziplock bag and pour marinade over. Refrigerate for 2-3 hours.
• Prepare Smoker grill for indirect smoking at 275 degrees. Drain excess marinade from tenderloin and place on grill. Put the lid back on and cook for about 40-45 minutes or until the internal temp reaches 140 degrees.
• Apply glaze and continue to cook for another 10 minutes or until internal reaches 145-150 degrees.
• Remove tenderloin from grill and let it rest for a few minutes before cutting. Cut it into thin layer.
• Split French loaf in half and spread mustard on both inner sides. Layer Swiss cheese, pickle slices, ham and pork tenderloin slices and place bread on top.
• Put a few pats of butter on top of the bread.
• Set the grill for 375 degrees, then put the sandwich directly on top of the grill grates.
• Using a flat iron skillet press down to flatten the sandwich. Cook for 3-4 minutes then flip over and do the same on the other side. Remove from grill and serve.

Mojo Marinade

• Combine all ingredients in a food processor and process until smooth.

Mojo Glaze

• Place ingredients in a small pot over medium high heat. Whisk to combine and reduce by half until it begins to thicken.
• Place in small jar or bowl until ready for use.