Preparation: Preheat oven to 425 degrees F.
In a small bowl mix together the smoked paprika, lemon pepper and salt. Rub liberally over the pork tenderloin and reserve.
In a large cast iron skillet over medium-high heat, add the oil.
Sear the pork tenderloin on all sides until evenly browned. Transfer to
a pan sheet lined with a rack. Put into the oven and cook the
tenderloin for 10 to 15 minutes.
Remove from the oven to a cutting board and allow to rest. Once
rested, slice the pork into 1/2-inch 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:
- 1/4 cup mayonnaise
- 1/4 cup whole-grain mustard
- 1/2 lemon, juiced
- 1 tablespoon freshly chopped rosemary leaves
- 1 tablespoon minced garlic
- Pinch salt
- Pinch coarse ground black pepper
In a small bowl, whisk all the ingredients together. Warp and place in refrigerator until ready to serve. | 
