Saturday, July 30, 2011

Spicy Pork Sliders

We had left-over pork tenderloin from last night's dinner. I used that to make my sliders, but I am going to give you the recipe as it is written.
My roasted red bell peppers had gone bad in the refrigerator and Jud didn't really want the romaine lettuce on his sandwich. It would have made a much prettier presentation with the roasted red peppers and romaine lettuce leaves.  This comes from August 2009 - Shape Magazine.

Printable Recipe:

1 pound pork tenderloin
2 teaspoons canola oil
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon salt and freshly ground black pepper
1/3 cup yellow mustard
2 tablespoons sweet relish
1 tablespoon minced shallot
12 -2-inch slider or King's Hawaiian rollos
3 slices Swiss cheese, each cut into 4 triangles
1/4 cup roasted red bell peppers, patted dry and thinly sliced
5 large romaine leaves, ribs removed, cut into 2-inch strips
Preheat oven to 450 degrees F. Place pork on a baking sheet and rub with oil, spices, salt, and pepper. Roast until internal temperature reaches 155 degrees F. on a meat thermometer, about 20 minutes; cool. Stir together mustard, relish, and shallot (You can refrigerate the pork and sauce for up to 2 days.)
When ready to assemble sandwiches, thinly slice pork. Spread each roll with 2 teaspoons mustard mixture. Add pork, cheese, peppers, and lettuce. (Heat briefly to melt cheese, if desired.) Serve or cover and chill for up to 2 hours, bring to room temperature before serving. I put my sliders under a broiler to melt the cheese. Then I assembled the sandwiches.

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