These Red Pepper Jelly–Glazed Pork Tea Sandwiches are the perfect combination of sweet and savory.
Red Pepper Jelly–Glazed Pork Tea Sandwiches
Serves: 10 tea sandwiches
Preparation: 35 minutes• Bake: 20 minutes • Cook: 4 minutes
Ingredients
- 1¾ pounds pork tenderloin
- 1 tablespoon olive oil
- ⅛ teaspoon garlic salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground paprika
- 1 (10.5-ounce) jar red pepper jelly, such as Braswell’s
- 10 slices rye bread
- 2 tablespoons mayonnaise
- 2 tablespoons stone-ground mustard
- ½ cup arugula leaves
- Garnish: additional arugula leaves
Instructions
- Preheat oven to 350°.
- Line a rimmed baking sheet with aluminum foil. Set aside.
- Drizzle both sides of pork tenderloin with olive oil, and sprinkle evenly with garlic salt, pepper, and paprika, rubbing seasonings into meat. Place on prepared baking sheet.
- Bake for 20 minutes. (Pork will be very rare.) Wrap in foil, and let rest for at least 15 minutes.
- Using a sharp slicing knife, cut into 10 (½-inch) slices.
- Heat a medium nonstick sauté pan over medium-high heat. Add pork slices, and sear for a minute or 2 on each side until lightly caramelized. Remove from pan.
- Reduce heat to low, and add pepper jelly, stirring until melted. Add pork slices, turning to coat on all sides. Keep warm over very low heat.
- Using a 2¼-inch square cutter, cut 20 squares from bread slices, discarding scraps.
- Spread ½ teaspoon mayonnaise onto each of 10 bread squares. Set aside.
- Spread ½ teaspoon mustard onto each of remaining 10 bread squares. Lay several arugula leaves on each mustard-coated bread square. Top each with a slice of pepper-glazed pork. Cover with a mayonnaise-coated bread square.
- Garnish with arugula, if desired.
- Serve immediately.
Notes
Make-Ahead Tip: Pork tenderloin can be baked a day ahead, wrapped whole in foil, and refrigerated overnight. Slice and sear pork tenderloin as directed the following day. Rye bread can be cut into squares a day ahead and stored in a resealable plastic bag until needed.
From TeaTime January/February 2014
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