Lunch: Mini Pork Sandwiches

Little sandwiches with pork tenderloin and a homemade spread.

Ingredients

4 cloves garlic, minced
1 teaspoon fresh rosemary, finely chopped
1 teaspoon extra-virgin olive oil
2 teaspoons Worcestershire sauce, plus a dash for the spread
1 (2 lb) pork tenderloin
1 teaspoon Paula Deen's Silly Salt
12 dinner rolls or small sandwich rolls
4 tablespoons mayonnaise
1 tablespoon brown mustard
2 teaspoons fresh parsley, chopped
2 to 3 teaspoons green onions, chopped

Instructions

Preheat oven to 350 °.
Mix garlic, rosemary, olive oil, Worcestershire sauce. Remove wrapper from the tenderloin and separate the 2 halves. Spoon half the mixture on the inside half of the tenderloin. Place the 2 pieces together again and tie with string. Rub the rest of the mixture to the top of meat. Add Silly Salt to all sides of the tied tenderloin. Place in oven for 1 hour; covered with foil for 30 minutes and then uncovered for the remaining 30 minutes.
Cut the pork tenderloin into slices. Slice dinner rolls. Place a slice of pork and a teaspoon of sandwich spread onto each dinner roll.

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