Mini Pork Sandwiches

Recipe from

Oxmoor House


2 tablespoons chopped fresh rosemary
1 1/2 tablespoons black peppercorns, crushed
1 teaspoon salt
3 pounds pork tenderloins
2 tablespoons olive oil
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon brandy
1 clove garlic, minced
1/2 cup Dijon mustard
3 tablespoons capers, chopped
Several bunches arugula
Sweet gherkin pickles, thinly sliced
40 party rolls or small square dinner rolls (we tested with Pepperidge Farm country-style soft dinner rolls)


Combine rosemary, crushed peppercorns, and salt. Rub mixture over tenderloins. Fold thin end under each tenderloin; secure with wooden picks. Place tenderloins on a lightly greased rack in a broiler pan. Drizzle with olive oil. Bake at 375° for 25 to 30 minutes or until a meat thermometer inserted in thickest part registers 160° (medium). Let stand 5 minutes. Thinly slice tenderloins.

Combine mayonnaise and next 3 ingredients. Combine mustard and capers. Spoon sauces into separate serving bowls. Serve pork with sauces, arugula, gherkins, and rolls for making do-it-yourself sandwiches.

Christmas with Southern Living 2000,

Oxmoor House

January 2000
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