Easy Family Recipes: Spice-Rubbed Pork Sliders

Spice-Rubbed Pork Loin SlidersDo you ever serve sliders? There's something about a little roll stuffed with goodies that kids and adults adore. I love to serve sliders at a party to accommodate the ladies who want just a little bite and the guys looking to make a meal.

These days, small rolls are a breeze to find, and this recipe mixes things up and gets you away from the typical mini-burger. If you're in a time crunch, skip the remoulade and use a bit of good Dijon mustard instead.

 

 

Spice-Rubbed Pork Loin BLT Sliders with Dijon Remoulade

Makes 24 sliders, 12 servings

Prep time: 20 minutes

Contributors: Jenny Flake of Picky-Palate.com and Amanda Green Bottoms of KevinandAmanda.com

Dijon Remoulade

  • 1 cup low-fat mayonnaise
  • 3 tablespoons Dijon mustard
  • 3 tablespoons dill pickle relish or finely chopped dill pickle
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon freshly ground black pepper

Spice-Rubbed Pork Loin

  • 1 2-pound boneless pork loin roast
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 24 dinner-sized rolls, such as Hawaiian or potato
  • 2 cups packed baby arugula leaves
  • 3 to 4 plum (Roma) tomatoes, cut into 24 rounds
  • 12 bacon slices, cooked (see Note), each cut into quarters to make 48 pieces

To make the remoulade, mix the ingredients together in small bowl. Cover and refrigerate until ready to serve.

Preheat the oven to 400ºF.

Combine cumin, smoked paprika, thyme, salt and pepper together in small bowl. Rub all over the loin. Place on a rack in a small roasting pan. Roast for 10 minutes.

Reduce oven temperature to 350ºF. Continue roasting until an instant-read thermometer inserted in the center of roast registers 145ºF, 50 to 60 minutes. Let stand for 10 minutes before carving.

Carve roast crosswise into thin slices. Divide the slices in to 24 portions.

Spread each roll with a generous tablespoon remoulade. Fill with equal amounts of pork and arugula, and top with a tomato round and 2 pieces of bacon. Serve warm.

Note: To cook bacon, arrange the slices in a single layer on a large rimmed baking sheet. Bake in a preheated 375ºF oven until crisp, about 20 minutes. Transfer to paper towels to drain.

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