Spicy Pork Sliders
1 pound pork tenderloin
2 tsp. canola oil
1 tsp. cumin
1 tsp. dried oregano
1 tsp. chili powder
1/4 tsp. salt
freshley ground black pepepr
1/3 c. yellow mustard
2 tbsp. sweet relish
1 tbsp. minced shallot
12 2-inch slider or King's Hawaiian rolls
3 slices swiss cheese, each cut inot 4 triangles
3/4 c. jarred roasted bell peppers, patted dry & thinly sliced
5 large romaine leaves, ribs remobed, cut into 2-inch strips
Preheat oven to 450°. Place pork on a baking sheet and rub with oil, spices, salt and pepper. roast until internal temperature reaches 155° on a meat thermometer, about 20 minutes; cool. stir together mustard, relish and shallot. (you can refrigerate the pork and sauce for up to 2 days). When ready to assemble , thinly slice pork. spread each roll with 2 tsp. mustard mixture. Add pork, cheese, pepeprs, and lettuce. (heat briefly to melt cheese, if desired.) serve or cover and chill for up to 2 hours; bring to room temperature before serving.
I am not a fan of mustard so instead I used Kraft 3 cheese ranch dressing. And as I didn't think far enough ahead for a side dish. I pulled out some okra and made parmesan okra.
I am looking forward to having another one for lunch tomorrow. And I will admit that I didn't have any canola oil and don't know how often I would use it so I used olive oil. I will so make these again.