Recipe by Naturelover
This recipe comes from our local newspaper and I haven't tried it yet, but posting for safe keeping. With the holidays around the corner, this sounds like a easy recipe. I probably would bake the pork tenderloin a day or two early, to make slicing easier. Prep time is just an estimate.
Top Review by didyb
So easy and yummy. I made the pork tenderloin the day before the party. My only change was to make 24 open face sandwiches. I used Hawaiian Sweet rolls cut in 1/2- layered mustard/mayo -ham-pork-cheese- pickle. When I pulled them out of the oven, I poked each one with a club toothpick, through the pickle. Enjoyed by all of the guests.
- 1 (1 -1 1/2 lb) pork tenderloin
- vegetable oil, for rub
- salt and pepper, for rub
- 24 small dinner rolls
- 1⁄4 cup mayonnaise
- 1⁄4 cup yellow mustard
- 6 slices swiss cheese, quartered
- 1⁄4 lb shaved ham
- 24 thinly sliced dill pickles
Directions See How It's Made
- Lightly rub pork tenderloin with oil, salt and pepper, and set on a rimmed baking sheet. Adjust oven rack to lowest position and set sheet on rack. Turn oven to 400 degrees and roast pork, turning once half way through, until it registers 160 degrees, about 30 minues. Let rest at least 10 minutes or up to two hours. (Roast can be prepared one or two days ahead.).
- When ready to assemble the sandwiches, preheat oven to 400 degrees. Cut pork into thin slices, set aside. Split rolls and arrange on bakin sheet. Mix mayo and mustard; spread thinly on both halves of each roll. Top the bottom halves in this order: cheese, pork, ham, pickle. Cap each one with a roll top. Bake until buns are toasty and cheese melts, 8 to 10 minutes. Arrange on a platter and serve warm.