Pork Tenderloin Sliders with Spicy Aioli
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon paprika
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
3/4 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2/3 cup brown sugar
3 to 4 tablespoons Dijon mustard
1/4 teaspoon Cayenne pepper
1/4 cup pan drippings
1 cup mayonnaise
1 teaspoon grainy mustard
1/4 teaspoon each cayenne, black pepper and salt
1. Preheat oven to 350 degrees.
2. Stir together salt, pepper, paprika, cumin, chili powder and cinnamon, then coat pork with spice rub.
3. Stir together brown sugar with enough mustard to make a paste. Stir in cayenne pepper and pat on top of each tenderloin.
4. Place meat in shallow skillet or rimmed pan in middle of oven. Roast for 30 minutes or until meat reaches 155 degrees. (If sauces begin burning, add 1/4 cup water so sauce does not burn). Remove meat to carving board. Cover, let set 10 minutes.
To make spicy aioli:
Remove 1/4 cup pan drippings and heat until thick and syrupy. Cool. Stir into 1 cup mayonnaise and 1 teaspoon grainy mustard. Cool.
To assemble sliders:
Open slider buns and toast lightly under broiler-watch carefully! Spread sauce on bottom of each bun; top with sliced pork and spring greens. Top and serve warm.