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Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade
Courtesy of National Pork Board
Servings: 12
Prep Time: 20 Min.
Cook Time: 1 Hr.
What you need:
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Dijon Remoulade:
+ 1 c. 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. black pepper, freshly ground

Spice-Rubbed Pork Loin:
+ 2 lb. pork loin roast, boneless
+ 1/2 tsp. cumin
+ 1/2 tsp. smoked paprika
+ 1/2 tsp. thyme
+ 1/2 tsp. kosher salt
+ 1/2 tsp. black pepper, freshly ground
+ 24 dinner rolls, such as Hawaiian or potato
+ 2 c. baby arugula
+ 3 to 4 plum tomatoes, cut into 24 rounds
+ 12 slices bacon, cooked, each cut into quarters to make 48 pieces
What to do:
Combine all ingredients in small bowl. Cover and refrigerate until ready to serve.

Spice-Rubbed Pork Loin:
1. Preheat the oven to 400°F. Combine the cumin, smoked paprika, thyme, salt, and pepper together in a small bowl. Rub all over the loin. Place on a rack in a small roasting pan. Roast for 10 min. Reduce the oven temperature to 350°F. Continue roasting until an instant-read thermometer inserted in the center of the roast registers 145°F, 50-60 min. Let stand for 10 min. before carving.
2. Serve: Carve roast crosswise into thin slices. Divide slices into 24 portions. Spread each roll with remoulade. Fill with equal amounts of the pork and arugula. Top with a tomato round and 2 pieces of bacon. Serve warm.

* Recipe courtesy of Jenny Flake of

* Recipe and photo courtesy of National Pork Board. For more recipes visit: