Did ya know that October is National Pork Month? Fun huh? Costco has a great offer right now. You get $2.50 off Whole Boneless Pork Loins from 10/22-10/28.
To celebrate, I have a really fun recipe that uses boneless pork loin and even made a video demonstrating it back in June of this year during BlogHer Food in Seattle with my friends Jaden of Steamy Kitchen and Amanda of Kevin and Amanda. We had a great time making these videos and there’s even a silly blooper video you gotta check out, lol! Click the links below the recipe to watch 🙂
Fun seeing myself 6 months pregnant in these videos. Boy I don’t miss being pregnant!! Have a great day friends!
photo via National Pork Board
Pork BLT Sliders
- 1-2 pound pork loin roast
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- Dijon Remoudade
- 1 cup mayonnaise
- 3 tablespoons Dijon
- 3 tablespoons dill pickle relish
- ¾ teaspoon garlic salt
- ¾ teaspoon freshly ground black pepper
- 14-16 Hawaiian Sweet Rolls, split
- 2 cups arugula leaves
- 14-16 slices Roma tomatoes, ¼ inch thick
- 14-16 slices cooked crisped bacon slices
- Preheat oven to 350 degrees F. and place pork tenderloin onto a large sheet of parchment paper.
- Place cumin, paprika, black pepper, salt and thyme into a small bowl, mixing to combine. Rub spices all over pork tenderloin. Place tenderloin onto a large rimmed baking sheet and bake for 30-35 minutes or until pork reaches at least 145 degrees F. Remove from oven and cover with foil for 10 minutes to rest. Slice pork on the bias into ¼ inch slices.
- Place mayonnaise, Dijon, relish, salt and pepper into a medium bowl, stirring to combine. Spread on insides of sweet rolls. Layer 1-2 slices of pork tenderloin on bottom rolls, then top with arugula, a tomato slice and a slice of bacon broken in half. Close sandwich and serve.
Makes 14-16 Servings
Disclosure: I received some accommodations for BlogHer Food for participating in the videos however all thoughts and recipe is my own.