Spice-Rubbed Pork Loin BLT Sliders with Dijon Remoulade

Dijon Remoulade

1 cup low-fat mayonnaise

3 tablespoons Dijon mustard

3 tablespoons dill pickle relish or finely chopped dill pickle

¾ teaspoon garlic powder

¾ teaspoon freshly ground black pepper

Spice-Rubbed Pork Loin

1 2-pound boneless pork loin roast

½ teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon dried thyme

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

24 dinner-sized rolls, such as Hawaiian or potato

2 cups packed baby arugula leaves

3-4 plum (Roma) tomatoes, cut into 24 rounds

12 bacon slices, cooked and cut into quarters (for 48 pieces)

For the remoulade: Mix the ingredients together in small bowl. Cover and refrigerate until ready to serve.

Heat the oven to 400 degrees.

For the pork: 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. Continue roasting until an instant-read thermometer inserted in the center of roast registers 145 degrees, 50-60 minutes. Let stand for 10 minutes before carving.

Carve roast crosswise into thin slices. Divide the slices into 24 portions.

Spread each roll with a generous tablespoon of remoulade. Fill with equal amounts of pork and arugula, and top with a tomato round and 2 pieces of bacon. Serve warm.

Serves 12 (two sliders per person).

Cook's note: To cook bacon, arrange the slices in a single layer on a large rimmed baking sheet. Bake at 375 degrees oven until crisp, about 20 minutes. Transfer to paper towels to drain.

PorkBeInspired.com; contributors Jenny Flake of Picky-Palate.com and Amanda Green Bottoms of KevinandAmanda.com