• 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

  • 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
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
Recipe courtesy of Jenny Flake of PickyPalate.com