< BACK TO ALL RECIPES

Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade image
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

12

Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade image

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.
View All Recipes