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15Ingredients
80Minutes
600Calories
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Description
Recipe courtesy of Jenny Flake of PickyPalate.com
Ingredients
US|METRIC
12 SERVINGS
- 1 cup mayonnaise low-fat
- 3 Tbsp. Dijon-style mustard
- 3 Tbsp. dill pickle relish (OR finely chopped dill pickle)
- 3/4 tsp. garlic powder
- 3/4 tsp. freshly ground black pepper
- 2 lb. boneless pork loin roast
- 1/2 tsp. cumin
- 1/2 tsp. smoked paprika
- 1/2 tsp. thyme
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 24 dinner rolls (such as Hawaiian or potato)
- 2 cups baby arugula
- 4 plum tomatoes (cut into 24 rounds)
- 12 slices bacon (cooked, each cut into quarters to make 48 pieces)
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Directions
- Remoulade: Combine all ingredients (mayonnaise, Dijon, relish, garlic powder, 3/4 tsp pepper) in small bowl. Cover and refrigerate until ready to serve.
- Spice-Rubbed Pork Loin: Preheat the oven to 400 degree F. Combine the cumin, smoked paprika, thyme, salt, and 1/2 tsp 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 degree F. Continue roasting until an instant-read thermometer inserted in the center of the roast registers 145 degree 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 prepared remoulade. Fill with equal amounts of the pork and arugula. Top with a tomato round and 2 pieces of bacon. Serve warm.
NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium970mg40% |
| Potassium540mg15% |
| Protein30g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber2g8% |
| Sugars7g |
| Vitamin A8% |
| Vitamin C6% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Daphne Gricoski 8 months ago
I make this all the time and everyone likes it. I don't change anything.