A while back I was in a mixed-age group of local cooks and we were talking about food. I know that’s difficult to imagine, but I swear it’s true. Anyway, the subject of party food came up. Every single one of us agreed that our favorite culinary genre was Southern party food. Southerners are really, really good at party food. Maybe that’s because we’re really, really good at parties?
Anyway, as the conversation meandered on we also talked about picnic fare, tailgate food, poolside potlucks, etc. There was a fair amount of overlap between party food and outdoor food, regardless of the occasion. That’s because both parties and picnics require plenty of food you can make ahead, are easy to eat, and are good at room temperature.
I was thinking about that conversation the other day. As the weather warms up, outside activities ramp up, too: outdoor concerts, afternoons at the beach or on the boat, evenings at the ballpark, happy hours on the pier. Of course you know where I’m headed with this: if you’re going to be anywhere longer than ten minutes, you’re gonna need snacks. Why not make them festive?
A perennial party and outdoor favorite in the South is the small sandwich. Finger sandwiches are always a hit no matter what, and we’ve always had the little sandwiches they now call sliders. They are typically on dinner-roll-sized yeast rolls, and we used to call them cocktail sandwiches or party sandwiches. Call them whatever you want, but as far as I’m concerned, sliders are freshwater turtles.
One of my all-time favorite cocktail sandwiches is sliced roasted pork tenderloin, yeast rolls, and an easy mustardy sauce. We’ve discussed before how pork tenderloin is one of the best bargains in the grocery meat case. Equally at home at a fancy party or the ballpark, these Pork Tenderloin Sandwiches are always welcome. I’ve served them piled up on silver platters, individually wrapped for teacher appreciation lunches, packed in a giant Ziploc™ bag for a fishing trip, and everything in between.
The simple wet rub for the tenderloin is quick to throw together and so flavorful. The pork is easily cooked a day ahead. Honestly, I think it stays juicier if you chill it overnight before slicing. I’ve done it both ways. If slicing the same day you cook it, make sure to cool the pork thoroughly first. Pork tenderloin can be dry, and the juices need plenty of time to settle. Take care not to overcook it. Slightly rosy pork tenderloin is no longer considered dangerous.
You can use any yeast roll you like. And the sauce is party- or picnic-perfect: it’s delicious with pork, it doesn’t make the bread soggy, and it has no mayo or dairy to worry about spoiling quickly. Of course if your sandwiches will be out for more than a couple of hours, put them in a cooler.
I’ve used Savory Butter King’s Hawaiian Rolls™ in these pictures, but use any prepared dinner rolls you like. There are 12 rolls in a package of King’s Hawaiian, so I’ve geared the recipe to that. Feel free to scale the recipe up or down as needed. As written, the small sandwiches will feed 4 adults for a meal, and more as part of a heavy hors d’oeuvres spread. If you’re looking to make bigger sandwiches, you can use full-size commercial onion buns and expect this recipe to make four generous sandwiches.
My favorite easy vegetable sides are ones that go so well with orange and mustard. Roasted broccoli salad, roasted green beans, or blanched asparagus are all good. Cauliflower works, too. Here I’ve made a spring chopped salad with citrus vinaigrette.
Cheers!
Pork Tenderloin Sandwiches with Orange Mustard
Ingredients
For the roast pork:
- 1 lb. pork tenderloin, sliver skin removed and patted dry
- 2 T. olive oil
- 2 t. Worcestershire sauce
- ½ t. each smoked paprika, onion powder, garlic powder, salt, and pepper
for the rolls:
- 1 12-count package Hawaiian rolls or similar dinner rolls
- 2 T. melted butter
- 2 t. dehydrated onion flakes
For the orange mustard:
- ¾ cup orange marmalade
- 2-3 T. Dijon mustard, or to taste
Instructions
- Preheat the oven to 400°
- Prick the tenderloin all over with a fork. Mix oil, Worcestershire, smoked paprika, onion powder, garlic powder, salt, and pepper. Rub all over the pork. Bake on a rimmed sheet pan for 20-25 minutes, or until a meat thermometer registers about 150 degrees. It will be a little pink at the center. Allow the meat to cool and chill in the refrigerator for at least 30 minutes to an hour before slicing. You can also cover the pork and chill overnight if you like.
- Lower the heat to 350° and clean the sheet pan. Combine the melted butter and dehydrated onion. Separate the rolls and brush the tops of the rolls with the butter mixture. Bake for 8 minutes.
- While the rolls are in the oven, put the marmalade in a small microwave-safe bowl, and microwave for 20-30 seconds to loosen. Stir in mustard.
- Slice the chilled tenderloin in ¼-inch slices. Serve the pork with the sliced rolls and orange mustard. Alternately, make sandwiches and store them in air-tight containers, or wrap individually.
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