Mini pork fillet club

  • 2 tbsps smoked paprika
  • 1 tbsp lemon pepper
  • 1 tbsp salt
  • 1 pork fillet, trimmed
  • 2 tbsps grapeseed oil
  • Aioli, recipe follows
  • 12 mini dinner rolls
  • 9 slices bacon, cooked until crisp
  • Bibb lettuce
  • Spicy pickles
  • For the aioli
  • 1/4 cup mayonnaise
  • 1/4 cup whole-grain mustard
  • 1/2 lemon, juiced
  • 1 tbsp freshly chopped rosemary leaves
  • 1 tbsp minced garlic
  • Pinch salt
  • Pinch coarse ground black pepper
1) Preheat oven to 220C/Gas 7.

2) In a small bowl, mix together the smoked paprika, lemon pepper and salt. Rub liberally over the pork fillet and reserve.

3) In a large cast iron skillet over medium-high heat, add the oil. Sear the pork fillet on all sides until evenly browned. Transfer to a baking tray lined with a rack. Put into the oven and cook for 10-15 minutes.

4) Remove the fillet from the oven to a cutting board, and allow to rest. Once rested, slice the pork into 1.5cm rounds.

To assemble sandwiches, lather aioli on both sides of the dinner rolls. Divide the pork, bacon, lettuce and spicy pickles among the rolls, transfer to a serving platter and serve.

Aioli:
In a small bowl, whisk all of the ingredients together. Wrap and place in refrigerator until ready to serve.

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