Recipe Details

Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade

Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 12

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

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

Cooking 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.
 
 
Makes: 24 sliders, 12 servings

Serving Suggestions

Recipe courtesy of Jenny Flake of PickyPalate.com
 

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About the Cut: Bacon

The cut used to make bacon comes from the side - or belly - of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Store bacon in the package in the coldest part of the refrigerator at a temperature between 36 and 40 degrees F. Check the freshness date (“open by date”) on the package. Once the package is opened, use within five to seven days.


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Butcher's Tips

Bacon doesn’t just come from one place on a pig. In fact, English, American and Italian bacon comes from the belly of the pig while Irish and Canadian bacon comes from the back.


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Pork BLT Slider
by anonymous 02/04/2013
These were so good and really easy to make. They were a hit at the super bowl party I went to!!

Enjoyed
by anonymous 12/04/2012
Simple to prep and throw together. Very tasty!