Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade
Courtesy of National Pork Board
Servings: 12
Prep Time: 20 Min. Cook Time: 1 Hr. What you need:
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Dijon Remoulade:
+ 1 c. mayonnaise, low-fat + 3 Tbsp. Dijon-style mustard + 3 Tbsp. dill pickle relish, OR finely chopped dill pickle + 3/4 tsp. garlic powder + 3/4 tsp. black pepper, freshly ground Spice-Rubbed Pork Loin: + 2 lb. pork loin roast, boneless + 1/2 tsp. cumin + 1/2 tsp. smoked paprika + 1/2 tsp. thyme + 1/2 tsp. kosher salt + 1/2 tsp. black pepper, freshly ground + 24 dinner rolls, such as Hawaiian or potato + 2 c. baby arugula + 3 to 4 plum tomatoes, cut into 24 rounds + 12 slices bacon, cooked, each cut into quarters to make 48 pieces What to do:
Remoulade:
Combine all ingredients in small bowl. Cover and refrigerate until ready to serve. Spice-Rubbed Pork Loin: 1. Preheat the oven to 400°F. Combine the cumin, smoked paprika, thyme, salt, and pepper together in a small bowl. Rub all over the loin. Place on a rack in a small roasting pan. Roast for 10 min. Reduce the oven temperature to 350°F. Continue roasting until an instant-read thermometer inserted in the center of the roast registers 145°F, 50-60 min. Let stand for 10 min. before carving. 2. Serve: Carve roast crosswise into thin slices. Divide slices into 24 portions. Spread each roll with remoulade. Fill with equal amounts of the pork and arugula. Top with a tomato round and 2 pieces of bacon. Serve warm. * Recipe courtesy of Jenny Flake of PickyPalate.com * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com |