Pork Tenderloin Sliders with Roasted Peppers and Caper Remoulade

Photo by Cyle Suesz

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8-10 Servings

    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
  • Remoulade
  • 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.
  • from Ellen Gansen, Charleston, SC

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