Mini Pork Tenderloin Club

• 2 tablespoons smoked paprika
• 1 tablespoon lemon pepper
• 1 tablespoon kosher salt
• 1 pork tenderloin, trimmed
• 2 tablespoons grapeseed oil
• Aioli, recipe follows
• 12 mini dinner rolls
• 9 slices bacon, cooked crisp
• Bibb lettuce
• Spicy pickles
• 1/4 cup mayonnaise
• 1/4 cup whole-grain mustard
• 1/2 lemon, juiced
• 1 tablespoon freshly chopped rosemary leaves
• 1 tablespoon minced garlic
• Pinch salt
• Pinch coarse ground black pepper

1. Preheat oven to 425 degrees F.
2. In a small bowl mix together the smoked paprika, lemon pepper and salt.
3. Rub liberally over the pork tenderloin and reserve.
4. In a large cast iron skillet over medium-high heat, add the oil.
5. Sear the pork tenderloin on all sides until evenly browned.
6. Transfer to a pan sheet lined with a rack.
7. Put into the oven and cook the tenderloin for 10 to 15 minutes.
8. Remove from the oven to a cutting board and allow to rest.
9. Once rested, slice the pork into 1/2-inch rounds.
10. To assemble sandwiches, lather aioli on both sides of the dinner rolls.
11. Divide the pork, bacon, lettuce and spicy pickles among the rolls, transfer to a serving platter and serve.
12. Aioli:
13. In a small bowl, whisk all the ingredients together.
14. Warp and place in refrigerator until ready to serve.

paprika, lemon pepper, kosher salt, pork tenderloin, grapeseed oil, dinner rolls, bacon, bibb lettuce, pickles, mayonnaise, wholegrain mustard, lemon, freshly chopped rosemary, garlic, salt, ground black pepper

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/mini-pork-tenderloin-club-recipe.html (may not work)