With one or two small variations on the original recipe, these mini lemon pork sandwiches were a fun and appetizing way to make the most out of a rainy Sunday afternoon. Everyone can get involved and they're delicious!Ingrédients
2/1/2 Lb pork tenderloin
1/2 Cup vegetable oil
1/4 Cup fresh lemon juice
1 Tbls sugar\
1/2 Tsp salt
1/8 Tsp gground red pepper
1 to 2 Cloves garlic, minced
Lemon Tarragon Mayonnaise (recipe follows)
Thaw rolls according to package directions
Rince tenderloin and pat dry. Combine oil and next 5 ingredients in a large zip-top freezer bag or add tenderloin, seal and chill at least 4 hours. Remove from bag and discard remaining marinade. Place meat on rotisserie oven for 45 minutes or until deep, golden brown.
Lemon Tarragon Mayonnaise
1 Cup mayonnaise
1 Clove garlic, minced
1 Tbls lemon juice
1/8 Tsp chopped tarragon leaves
1/8 Tsp salt, ......combine all and chill.
Cream Biscuits with Tarragon
2 Cups all-purpose flour, plus more for dusting
11/2 Tbls chopped fresh dill
1 Tsp sugar
1/1/4 Cups plus 2 tbls heavy cream
1. Put the oven at 400. Line a large baking sheet w/parchment paper. In a large bowl, whisk 2 cups of flour with the dill, baking powder, salt & sugar. Add the cream and mix with a wooden spoon until a dough forms. 2. On a lightly floured work surface, gently knead biscuit dough just until it comes together and pat it into a 3/4-inch-thick disk. Using a floured 2 1/4-inch round cocookie cutter, stamp out as many biscuits as possible. 3. Transfer biscuits to parchment paper-lined bakine sheet & bake for about 22 minutes, rotating pan halfway thru baking until light golden on top.
Assemblée -- Slice tenderloin into small disks and assemble sandwiches using Tarragon Mayo mix. Enjoy!