Name: Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12

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Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade

Source: The National Pork Board: Recipe courtesy of Flake of PickyPalate.com

Where to Buy

PREP TIME

20 mins

COOK TIME

60 mins

SERVING SIZE

What You’ll Need

24 dinner rolls, such as Hawaiian or potato

2 cups baby arugula

3 to 4 plum tomatoes, cut into 24 rounds

12 slices of Daily's® bacon, cooked each cut into quarters to make 48 pieces

Dijon Remoulade

1 cup mayonnaise, low-fat

3 tablespoons Dijon-style mustard

3 tablespoons dill pickle relish, or finely chopped dill pickle

3/4 teaspoon garlic powder

3/4 teaspoon black pepper, freshly ground

Spice-rubbed pork loin

2 pound Prairie Fresh® pork loin roast, boneless

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon thyme

1/2 teaspoon kosher salt

1/2 teaspoon black pepper, freshly ground

Directions

Remoulade:
Combine all ingredients in small bowl. Cover and refrigerate until ready to serve.

Spice-Rubbed Pork Loin:
Preheat the oven to 400 F. Combine the cumin, smoked paprika, thyme, salt, and pepper together in a small bowl. Rub all over the loin. Place on a rack in a small roasting pan. Roast for 10 minutes. Reduce the oven temperature to 350 F. Continue roasting until an instant-read thermometer inserted in the center of the roast registers 145 F, 50 to 60 minutes. Let stand for 10 minutes before carving.

Serve:
Carve roast crosswise into thin slices. Divide slices into 24 portions. Spread each roll with remoulade. Fill with equal amounts of the pork and arugula. Top with a tomato round and 2 pieces of Daily's® bacon. Serve warm.