1. Prepare Yoder pellet smoker or other grill/smoker for indirect cooking at 250⁰. Use Pecan Pellets for fuel or add chunks of Pecan to fire for smoke flavor.
2. Trim excess silver skin and fat from pork loin and drizzle the outside with 2oz of olive oil.
3. Season all sides with Kosher Salt and Lemon Pepper.
4. Place loin on smoker, baste with 50:50 mixture of Red Wine Vinegar and Apple juice every 45 min, until internal temperature reaches 140⁰ internal.
5. Remove pork loin from smoker, tent loosely with aluminum foil, and rest for 10-15 minutes.
6. Brush cut side of Ciabatta rolls with olive oil and grill over direct flames until toasted about 1 minute.
7. Carve pork loin into thin slices, layer ciabatta roll with Caper Dill mayo, 3-4 thin slices of pork loin, and top with a spoon of Basil Pesto.

Caper Dill Mayo

1. 1 cup mayonnaise
2. 2 Tablespoons of Fresh Lemon Juice
3. ¼ cup chopped Capers
4. 4-5 cloves of Roasted Garlic minced
5. 1 Tablespoon Fresh Dill finely chopped
6. Pinch of Salt and Black Pepper to taste
7. Mix the ingredients together in a small bowl and allow mayo to sit for 2 hours before using.