Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade

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December 9, 2013

Pork Sliders Robert

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Directions

Remoulade:
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.

Ingredients

Dijon Remoulade:

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

Spice-Rubbed Pork Loin:

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