Spice Rubbed Pork Loin BLT Sliders With Dijon Remoulade



Recipe courtesy of Jenny Flake of PickyPalate.com


  • 1 cup mayonnaise low-fat
  • 3 tablespoons Dijon-style mustard
  • 3 tablespoons dill pickle relish (OR finely chopped dill pickle)
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon freshly ground black pepper
  • 2 pounds boneless pork loin roast
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 24 dinner rolls (such as Hawaiian or potato)
  • 2 cups baby arugula
  • 4 plum tomatoes (cut into 24 rounds)
  • 12 slices bacon (cooked, each cut into quarters to make 48 pieces)
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    1. Remoulade: Combine all ingredients (mayonnaise, Dijon, relish, garlic powder, 3/4 tsp pepper) in small bowl. Cover and refrigerate until ready to serve.
    2. Spice-Rubbed Pork Loin: Preheat the oven to 400 degree F. Combine the cumin, smoked paprika, thyme, salt, and 1/2 tsp pepper together in a small bowl. Rub all over the loin. Place on a rack in a small roasting pan. Roast for 10 minutes. Reduce the oven temperature to 350 degree F. Continue roasting until an instant-read thermometer inserted in the center of the roast registers 145 degree F, 50 to 60 minutes. Let stand for 10 minutes before carving.
    3. Serve: Carve roast crosswise into thin slices. Divide slices into 24 portions. Spread each roll with prepared remoulade. Fill with equal amounts of the pork and arugula. Top with a tomato round and 2 pieces of bacon. Serve warm.
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