MINI PORK TENDERLOIN CLUB

Mini Pork Tenderloin Club image

Provided by Aaron McCargo Jr.

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 17

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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

Steps:

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