Mini Lemon Pork Tenderloin Sandwiches
15
Minutes Prep Time
45
Minutes Cook Time
24
Servings
This week on Chef Tom’s Game Day Grub video, he shows how to prepare mini pork tenderloin sandwiches with a a lemon tarragon mayo. They are simple to make, plus the minis are easy to serve and eat while you’re watching your favorite sports team on TV.
INGREDIENTS
1 whole pork tender loin
2 dozen King Hawaiian rolls
Marinade
½ cup vegetable oil
¼ cup fresh lemon juice
1 tablespoon sugar
½ teaspoon salt
⅛ teaspoon ground red pepper
1 teaspoon fresh garlic, minced
Tarragon Lemon Mayonnaise
1 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon, juiced & zested
⅛ teaspoon tarragon leaves, chopped
Kosher salt & fresh ground black pepper
INSTRUCTIONS
Combine all mayonnaise ingredients and chill.
Combine marinade ingredients in a large zip-top freezer bag or shallow dish; add tenderloin and seal or cover, and chill from 30 minutes up to 4 hours.
Remove pork from marinade, discarding marinade.
Brown pork on top of stove.
Place pork on rack of broiler pan that has been sprayed with non-stick cooking spray.
Bake pork at 400 degrees for 35 to 40 minutes, or until a thermometer registers 160 degrees. Let stand for 10 minutes.
Cut pork into thin slices; serve with dinner rolls and tarragon lemon mayonnaise.
NOTES
All recipes are courtesy of Publix Aprons Cooking School.
Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.
Joelle Caldwell is the wife of general manager David Caldwell and Darcy Wash is married to the defensive line coach Todd Wash.
