Ingredients
- 4 cloves garlic, minced
- 1 teaspoon finely chopped fresh rosemary leaves
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons Worcestershire sauce
- 1 (2-pound) pork tenderloin
- 1 teaspoon Paula Deen's Silly Salt
- 12 dinner rolls or small sandwich rolls, halved
- Spread, recipe follows
Directions
Preheat the oven to 350 degrees F.
In a small bowl add the garlic, rosemary, olive oil, and Worcestershire sauce and combine well. Remove the wrapper from the tenderloin and cut in half, lengthwise. Spoon half of the garlic mixture on 1 half of the tenderloin. Put the other half on top of the mixture and tie with string. Rub the rest of the garlic mixture on top of the meat and sprinkle with Silly Salt. Put in a roasting pan, cover with foil and roast for 30 minutes. Remove the foil and roast minutes uncovered another 30 minutes.
Remove the tenderloin from the oven to a cutting board. Let rest for about 5 minutes, then cut into slices. Arrange a slice of pork and a teaspoon of the Blue Cheese Spread onto each dinner roll and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Spread:
- 4 tablespoons mayonnaise
- 1 tablespoon brown mustard
- 2 teaspoons freshly chopped flat parsley leaves
- 2 to 3 teaspoons freshly chopped green onions
- Dash Worcestershire sauce
- Salt and freshly ground black pepper
Add all the ingredients to a bowl and thoroughly combine. Refrigerate until ready to use.
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By gmjjh
MA
on April 11, 2013
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GREAT TASTE !!! A keeper. The confusion comes into play in the Directions. There is. NO blue cheese in the sandwich spread. As others have said , the blue Cheese is in the companion recipe for potato salad. BUT as.One other viewer said Use you head. IF you want blue cheese use some ( about 4 to 5 oz of crumbles OR to your own specific taste. Personally I hate blue cheese so I would omit it or sub it out anyway...so that is just a mood point. As for this recipe I loved it. I made it twice. The second time I served this as a main dish , and skipped the sauce altogether.
I covered the roast, put it into the fridge for a few hours to really " marinate" it .. Then cooked as directed. The flavor really gets into the meat. Plus provides a great make ahead for busy days. I served it with garlic mashed potatoes and a veggie. IF I had any leftovers I would have warmed them and THEN made the sandwich again. BUT my family devoured the roast in no time.
By AwakeButNapping
Portland, OR
on October 26, 2012
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The best pork tenderloin I have ever made! This was my first time using string to tie the loin and it worked out so well. The marinade was delicious and my hubby loved this one!
By pamdevone
El Paso, Texas
on August 25, 2011
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I tried this sandwich with regular mayo and I thought it was very good.
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