Celebrate Pork Month!

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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.

BLT

 

 

 

 

 

 

 

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

Ingredients

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

Remoulade:
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.
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.

Makes: 24 sliders, 12 servings

Recipe from: PorkBeInspired.com

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