Name: Mini Pork Tenderloin Club
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 3 to 4 servings
Ingredients: 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

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.

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Mini Pork Tenderloin Club

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