Mini Pork Tenderloin Club

Ingredients

2 tbsp smoked paprika
1 tbsp lemon pepper
1 tbsp kosher salt
1 pork tenderloin trimmed
2 tbsp grapeseed oil
Aioli, recipe follows
12 pieces of gluten free bread or rolls
9 slices of bacon cooked crisp
Bibb Lettuce

Instructions

Preheat oven to 425 degrees

1. In a small bowl mix together smoked paprika, lemon pepper seasoning, salt
2. Rub liberally all over tenderloin and reserve
3. In a large (preheated) cast iron skillet over medium high heat, add oil. Sear pork on all sides until evenly browned.
4. Transfer to a pan sheet lined with a rack.
5. Put in oven and cook tenderloin for 10 to 15 minutes.
6. Remove from the oven to a cutting board and allow to rest.
7. Once rested, slice pork in 1/4 inch rounds.
8. To assemble sandwiches, layer aioli on both sides of bread. Then layer with bacon, lettuce and meat.

Aioli:

1/4 cup mayonnaise
1/4 cup whole grain mustard
1/2 lemon, juiced
1 tbsp freshly chopped rosemary leaves
1 tbsp minced garlic
pinch salt
pinch course ground black pepper

In a small bowl whisk all ingredients together. Wrap and place in the refrigerator until ready to serve.