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Pork Tenderloin Sliders with Roasted Peppers and Caper Remoulade


Pork Tenderloin Sliders

2 1½ pound pork tenderloins

1 tablespoon finely minced fresh rosemary

1 tablespoon fresh thyme leaves

1 tablespoon finely minced garlic

1 teaspoon salt

½ teaspoon freshly ground black pepper

4 teaspoons Dijon mustard

½ pound bacon, cooked

2 roasted red bell peppers, sliced

2 roasted yellow bell peppers, sliced


1 cup mayonnaise

1 teaspoon anchovy paste

2 tablespoons chopped cornichons

2 tablespoons capers

Zest of ½ lemon

2 teaspoons lemon juice

1 teaspoon Dijon mustard

Salt and pepper

2 (17-ounce) packages small soft dinner rolls (Sara Lee Classic Dinner Rolls work well)

1 (5-ounce) package baby arugula


  1. Preheat oven to 400 degrees.
  2. Combine rosemary, garlic, thyme, salt and pepper on a large cutting board and mince together until all ingredients are finely minced and incorporated.
  3. Rub pork tenderloins with Dijon mustard, and coat with garlic-herb paste, pressing to adhere.
  4. Roast pork tenderloins for about 15 minutes or until 145 degrees. Remove tenderloins from the oven and set aside to cool. Slice into ¼ thick slices.
  5. In a small mixing bowl, combine all ingredients for remoulade and refrigerate.
  6. Halve and lightly toast dinner rolls. Spread each roll with a little of the caper remoulade, two slices of thinly sliced pork tenderloin, one bacon piece, and top with roasted peppers and a few leaves of baby arugula. Serve immediately.
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