Celebrate Pork Month!












By: Andrew Spader


Imagine for a moment a platter of freshly toasted bread, side by side on the table with a bowl of crisp lettuce and a second platter of sliced red tomatoes. Everything looks delicious, but something is missing. All that’s needed is some crisp bacon, currently frying in the kitchen. This is a common scene in my family, where BLTs are a delicious meal that we enjoy fairly often.

While my family enjoys BLTs, there are many ways that people can add pork to their diets. Since October is pork month, I encourage you to think about the different ways you currently enjoy pork, and maybe think about some new recipes too. You might just find a new family favorite.









Want more ways to use bacon? Try this recipe!

Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade

Prep Time: 20 minutesSpiceRubTenderloinSliders_recipe
Cook Time: 1 hour
Servings: 12


Dijon Remoulade:

1 cup mayonnaise, low-fat
3 tablespoons Dijon-style mustard
3 tablespoons dill pickle relish, OR finely chopped dill pickle
3/4 teaspoon garlic powder
3/4 teaspoon black pepper, freshly ground

Spice-Rubbed Pork Loin:

2 pound pork loin roast, boneless
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
24 dinner rolls, such as Hawaiian or potato
2 cups baby arugula
3 to 4 plum tomatoes, cut into 24 rounds
12 slices bacon, cooked each cut into quarters to make 48 pieces

Cooking Directions

Combine all ingredients 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 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.
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.

Makes: 24 sliders, 12 servings

Recipe from: PorkBeInspired.com

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