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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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Ingredients:
2 tablespoons chopped fresh rosemary |
1 1/2 tablespoons black peppercorns, crushed |
1 teaspoon salt |
3 pounds pork tenderloins |
2 tablespoons olive oil |
1/2 cup mayonnaise |
2 tablespoons prepared horseradish |
1 tablespoon brandy |
1 clove garlic, minced |
1/2 cup dijon mustard |
3 tablespoons capers, chopped |
several bunches arugula |
sweet gherkin pickles, thinly sliced |
40 party rolls or small square dinner rolls (we tested with pepperidge farm country-style soft dinner rolls) |
Directions:
1. Combine rosemary, crushed peppercorns, and salt. Rub mixture over tenderloins. Fold thin end under each tenderloin; secure with wooden picks. Place tenderloins on a lightly greased rack in a broiler pan. Drizzle with olive oil. Bake at 375° for 25 to 30 minutes or until a meat thermometer inserted in thickest part registers 160° (medium). Let stand 5 minutes. Thinly slice tenderloins.
2. Combine mayonnaise and next 3 ingredients. Combine mustard and capers. Spoon sauces into separate serving bowls. Serve pork with sauces, arugula, gherkins, and rolls for making do-it-yourself sandwiches.
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