MISSION, KS -- (Marketwire) -- 12/06/12 -- (Family Features) 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 up. 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 RemouladeMakes 24 slider, 12 servingsPrep time: 20 minutesContributors: Jenny Flake of Picky-Palate.com and Amanda Green Bottoms ofKevinandAmanda.comDijon Remoulade1 cup low-fat mayonnaise3 tablespoons Dijon mustard3 tablespoons dill pickle relish or finely chopped dill pickle3/4 teaspoon garlic powder3/4 teaspoon freshly ground black pepperSpice-Rubbed Pork Loin1 2-pound boneless pork loin roast1/2 teaspoon ground cumin1/2 teaspoon smoked paprika1/2 teaspoon dried thyme1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper24 dinner-sized rolls, such as Hawaiian or potato2 cups packed baby arugula leaves3 to 4 plum (Roma) tomatoes, cut into 24 rounds bacon slices, cooked (see Note), each cut into quarters to make12 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 degrees 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 degrees F. Continue roasting until an instant-read thermometer inserted in the center of roast registers 145 degrees 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 degrees F oven until crisp, about 20 minutes. Transfer to paper towels to drain.
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