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
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with aluminum foil. Set aside.
  3. 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.
  4. Bake for 20 minutes. (Pork will be very rare.) Wrap in foil, and let rest for at least 15 minutes.
  5. Using a sharp slicing knife, cut into 10 (½-inch) slices.
  6. 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.
  7. 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.
  8. Using a 2¼-inch square cutter, cut 20 squares from bread slices, discarding scraps.
  9. Spread ½ teaspoon mayonnaise onto each of 10 bread squares. Set aside.
  10. 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.
  11. Garnish with arugula, if desired.
  12. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/red-pepper-jelly-glazed-pork-tea-sandwiches-recipe/