Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade
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TOTAL PREP TIME
80 minutes
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DIFFICULTY
Medium
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Ingredients
- 1 cup mayonnaise low-fat
- 3 tablespoons Dijon-style mustard
- 3 tablespoons dill pickle relish OR finely chopped dill pickle
- 3/4 teaspoon garlic powder
- 3/4 teaspoon black pepper freshly ground
- 2 pound pork loin roast boneless
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 24 dinner rolls such as Hawaiian or potato
- 2 cups baby arugula
- 3 to 4 plum tomatoes cut into 24 rounds
- 12 slices bacon cooked each cut into quarters to make 48 pieces
Cooking Directions
Remoulade:
Combine all ingredients in small bowl. Cover and refrigerate until ready to serve.
Combine all ingredients in small bowl. Cover and refrigerate until ready to serve.
Spice-Rubbed Pork Loin:
Preheat the oven to 400 degree 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 minutes. Reduce the oven temperature to 350 degree F. Continue roasting until an instant-read thermometer inserted in the center of the roast registers 145 degree F, 50 to 60 minutes. Let stand for 10 minutes before carving.
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.
Makes: 24 sliders, 12 servings
