Cook a Hormel peppercorn pork tenderloin according to directions. While the roast rests, prepare buttered rosemary rolls. For the rolls, I substituted Pillsbury biscuits for the frozen dinner rolls called for in this recipe. Make 20 biscuits according to package directions, adding butter and rosemary and salt according to the recipe for buttered rosemary rolls.
Make a honey dijon spread. I used coarse ground dijon mustard - about a quarter cup - to 1-1.5 tablespoon honey according to taste.
Slice the pork tenderloin into very thin slices.
Assemble sliders: rosemary biscuit, pork, a little honey mustard (doesn't take much), add a little baby lettuce greens = twenty pork sliders that I guarantee will be eaten up at your next gathering.
They're great reheated too. Take off the lettuce, wrap in foil, reheat about 10 minutes in 375 oven. Yum.
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