Ca Va Brasserie Media Noche Sliders


From Linda Cicero’s Cook’s Corner Column


Ca Va Brasserie Media Noche Sliders

For the marinade:

1/4 cup orange juice

1/4 cup lime juice

1/4 cup olive oil

1 teaspoon cumin

1 teaspoon fresh chopped garlic

1 pork tenderloin

For the garlic mayonnaise:

1 cup mayonnaise

1/4 cup Dijon mustard

1 tablespoon whole-grain mustard (optional)

2 tablespoons sherry vinegar

2 strips smoked bacon, cooked crisp and minced

To finish:


Cumin, toasted and ground

12 slider-size rolls

4 ounces smoked ham, sliced thin

1 Kosher dill pickle, sliced into 1/4-inch disks

2 ounces Gruyere or Swiss cheese, sliced thin

1/2 cup finely shredded Romaine lettuce

Measure marinade ingredients into a self-sealing food bag. Add pork and refrigerate at least 12 hours, turning from time to time.

Mix garlic mayonnaise ingredients and refrigerate, covered. (Can be made up to five days ahead; you will have extra.)

Heat oven to 300 degrees. Remove pork from marinade, and pat dry. Season with salt and cumin. Set on a rimmed, foiled-lined baking sheet and roast 15 to 18 minutes. (This will produce pork with a slightly rosy center; let it roast longer if you prefer.)

Set cooked pork aside. When cool enough to handle, cut into 12 slices (about 1/2-inch thick).

Split rolls in half and place on a clean baking pan, cut sides up. Liberally spread with garlic mayonnaise.

Place a pork slice on each roll base. Tear the ham into roll-sized pieces and place on top of pork. Add pickles, and top with a slice of cheese. Put sandwiches in 300-degree oven for about 3 minutes, until cheese melts.

Remove from the oven, add lettuce to each sandwich and cover with roll tops. Insert toothpicks to keep sliders intact. Serve immediately. Makes 12.

Per slider: 232 calories (50 percent from fat), 13 g fat (2.8 g saturated, 3.8 g monounsaturated), 36 mg cholesterol, 14.4 g protein, 14.8 g carbohydrates, 1 g fiber, 533 mg sodium.

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