At-home entertaining is a great way to bring friends and family together, but it can be challenging to find unique and inspiring dishes to serve.
Let flavorful, versatile pork come to the rescue as your entertaining hero.
Boneless pork loin is perfect for party dishes, as it can be roasted whole, cut into pork chops or stuffed with complementing ingredients.
Put a casual spin on get-togethers and serve up Spice-Rubbed Pork Loin BLT Sliders, an easy-to-prepare favorite that will keep party-goers munching and mingling.
The spice-infused pork loin adds a fun twist to a classic recipe and, paired with a Dijon remoulade, it’s guaranteed to spice up any soiree.
For more inspiration and party-perfect recipes, visit the National Pork Board at www.PorkBeInspired.com, www.Facebook.com/PorkBeInspired and www.Pinterest.com/PorkBeInspired.
Also, be sure to follow @allaboutpork on Twitter for timely recipes and tips.
Spice-Rubbed Pork Loin BLT Sliders with Dijon Remoulade
Makes 24 sliders, 12 servings
Prep time: 20 minutes
Contributors: Jenny Flake of Picky-Palate.com and Amanda Green Bottoms of KevinandAmanda.com
1 cup low-fat mayonnaise
3 tablespoons Dijon mustard
3 tablespoons dill pickle relish or finely chopped dill pickle
3/4 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper
Spice-Rubbed Pork Loin
1 2-pound boneless pork loin roast
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 dinner-sized rolls, such as Hawaiian or potato
2 cups packed baby arugula leaves
3plum (Roma) tomatoes, cut into 24 rounds
12 bacon slices, cooked (see note), each cut into quarters to make 48 pieces
To make the remoulade, mix the ingredients together in small bowl. Cover and refrigerate until ready to serve.
Preheat the oven to 400 ∫F.
Combine cumin, smoked paprika, thyme, salt and pepper together in small bowl. Rub all over the loin. Place on a rack in a small roasting pan. Roast for 10 minutes.
Reduce oven temperature to 350 ∫F. Continue roasting until an instant-read thermometer inserted in the center of roast registers 145 ∫F, 50 to 60 minutes. Let stand for 10 minutes before carving.
Carve roast crosswise into thin slices. Divide the slices in to 24 portions.
Spread each roll with a generous tablespoon remoulade. Fill with equal amounts of pork and arugula, and top with a tomato round and 2 pieces of bacon. Serve warm.
Note: To cook bacon, arrange the slices in a single layer on a large rimmed baking sheet. Bake in a preheated 375 ∫F oven until crisp, about 20 minutes. Transfer to paper towels to drain.