Mini Lemon Pork Tenderloin Sandwiches

Ideal for a brunch or dinner buffet.

Serves: 15
Cook Time: 1 Hour

Ingredients

• 2 pounds Smithfield Pork Tenderloin (non-marinated)
• 3 (11 ounce) packages frozen dinner rolls
• Lemon Tarragon Mayonnaise (recipe follows)
• Marinade:
• 1/2 cup vegetable oil
• 1/4 cup fresh lemon juice
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 teaspoon fresh garlic, minced
• Tarragon Lemon Mayonnaise:
• 1 cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/8 teaspoon chopped tarragon leaves
• 1/8 teaspoon salt

Steps

Combine all mayonnaise ingredients and chill.

Thaw rolls according to package directions.

Rinse tenderloin and pat dry.

Combine marinade ingredients in a large zip-top freezer bag or shallow dish; add tenderloins and seal or cover, and chill at least 4 hours. Remove pork from marinade, discarding marinade. Place pork on rack of broiler pan that has been sprayed with non-stick cooking spray. Bake pork at 400 degrees F for 35 to 40 minutes, or until a thermometer registers 160 degrees F. Let stand for 10 minutes. Reduce heat to 350 degrees F. Bake rolls at 350 degrees F. for 15 to 20 minutes, or until golden brown. Cut pork into thin slices; serve with dinner rolls and Tarragon Lemon Mayonnaise.

Serving Suggestions

Serve with slaw or side salad.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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