Recipe courtesy of Aaron McCargo Jr.
Mini Pork Tenderloin Club
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 873
- Total Fat
- 55 g
- Saturated Fat
- 14 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 45 g
- Cholesterol
- 134 mg
- Sodium
- 1148 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 873
- Total Fat
- 55 g
- Saturated Fat
- 14 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 45 g
- Cholesterol
- 134 mg
- Sodium
- 1148 mg
Ingredients
Aioli:
Directions
- Preheat oven to 425 degrees F.
- In a small bowl mix together the smoked paprika, lemon pepper and salt. Rub liberally over the pork tenderloin and reserve.
- In a large cast iron skillet over medium-high heat, add the oil. Sear the pork tenderloin on all sides until evenly browned. Transfer to a pan sheet lined with a rack. Put into the oven and cook the tenderloin for 10 to 15 minutes.
- Remove from the oven to a cutting board and allow to rest. Once rested, slice the pork into 1/2-inch rounds. To assemble sandwiches, lather aioli on both sides of the dinner rolls. Divide the pork, bacon, lettuce and spicy pickles among the rolls, transfer to a serving platter and serve.
Aioli:
- In a small bowl, whisk all the ingredients together. Warp and place in refrigerator until ready to serve.
