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:
https://sites.google.com/site/whatscookingsherry/spicy-pork-sliders
Ingredients:
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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