Mini Pork Sandwiches

Ingredients

• 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)

Preparation

1. 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.
2. 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.