Mini Pork Tenderloin Club

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 3 to 4 servings
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2 tablespoons smoked paprika

1 tablespoon lemon pepper

1 tablespoon kosher salt

1 pork tenderloin, trimmed

2 tablespoons grapeseed oil

Aioli, recipe follows

12 mini dinner rolls

9 slices bacon, cooked crisp

Bibb lettuce

Spicy pickles


1/4 cup mayonnaise

1/4 cup whole-grain mustard

1/2 lemon, juiced

1 tablespoon freshly chopped rosemary leaves

1 tablespoon minced garlic

Pinch salt

Pinch coarse ground black pepper


  1. Preheat oven to 425 degrees F.
  2. In a small bowl mix together the smoked paprika, lemon pepper and salt. Rub liberally over the pork tenderloin and reserve.
  3. 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.
  4. 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.


  1. In a small bowl, whisk all the ingredients together. Warp and place in refrigerator until ready to serve.
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