Kogashi Pork Tenderloin Sandwich  

1. Season the pork tenderloin with salt and pepper and smoke at 250°F until the pork reaches an internal temperature of 145°F (around an hour and a half). Once the pork reaches temperature, glaze the pork tenderloin with ½ cup of Sushi Sauce and continue to cook for 15 more minutes until the glaze sets. Pull the pork and tent in foil and let rest for 10 to 15 minutes before slicing. 
2. While Pork tenderloin is smoking, preheat the oven to 425°F, then cut the purple cabbage into quarters, removing the core, then slice the cabbage into thin julienned strands. Place half of the cut cabbage into a large bowl and cover and refrigerate until other components are ready. Lightly spray a cookie sheet with oil then spread the other half of the cabbage evenly over the cookie sheet and place in a 425°F oven until cabbage has a charred and crispy, chip-like texture. Once the cabbage is done cooking, pull out of the oven and let cool down to room temperature and reserve for later. 
3. While the Pork Tenderloin is smoking, peel all the garlic cloves and place in a small saucepan and cover peeled garlic in the neutral oil. Place saucepan on cook top and bring to a low medium heat until oil starts to make small bubbles. Lower heat slightly and let confit for 30 to 45 minutes until garlic cloves are soft. Remove saucepan from heat and set aside until the oil comes down to room temperature (about 20 minutes). 
4. Once garlic and oil have come down to room temperature, dump oil and garlic into a jarred blender with half of the blanched almonds, onion powder and garlic powder and ½ cup of mayo and blend on high until sauce has no lumps and has re-immulsified. Add salt and pepper to taste. Once sauce reaches the right consistency, pour out of blender into a container and refrigerate until pork has finished smoking. 
5. Take remaining blanched almonds and add to a dry sauté pan and lightly toast till it has a light and nutty aroma and a light golden-brown color. 
6. Combine cooked cabbage, fresh cabbage, furikake, toasted almonds and aioli in a bowl. Thoroughly mix until all ingredients are incorporated and resemble a slaw. Add salt and pepper to taste 
7. To assemble the sandwiches, slice the pork tenderloin as thin as you can and coat cut pork with remaining Sushi Sauce. Place 4 to 5 ounces of pork onto a toasted milk bread bun. Top pork with charred cabbage slaw and French fried onions then serve with your favorite barbeque sides. 

Recipe created in partnership with Chef Tyler Despain at Wild Noodle BBQ.