Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade

Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade

Courtesy of National Pork Board 12 Servings • 20 Min. Prep Time • 1 Hr. Cook Time
Ingredients
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

Directions:

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