MINI PORK TENDERLOIN CLUB

By avpeters

Ingredients

• Aioli:
• • 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

Preparation

Step 1

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.