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Mini Pork Sandwiches

Mini Pork Sandwiches

Oxmoor House JANUARY 2000

  • Yield: 40 appetizers

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

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.

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Mini Pork Sandwiches recipe

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