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!
Ingrédients2/1/2 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
Préparation
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!
Wow. That's a pretty intense sandwich.
ReplyDeleteI love your header. That dog is too cute and funny!
Stopping in from SITS.
OHHHHH you are good Sam! Yes you are! You must make these for me the next time I see you!
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