Ingredients

• 2 tablespoons smoked paprika
• 1 tablespoon lemon pepper
• 1 tablespoon kosher salt
• 1 pork tenderloin, trimmed
• 2 tablespoons grapeseed oil
• Aioli, recipe follows
• 12 mini dinner rolls
• 9 slices bacon, cooked crisp
• Bibb lettuce
• Spicy pickles
• 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

Instructions

1. Preheat oven to 425 degrees F.
2. In a small bowl mix together the smoked paprika, lemon pepper and salt. Rub liberally over the pork tenderloin and reserve.
3. 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.
4. 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.
5. In a small bowl, whisk all the ingredients together. Warp and place in refrigerator until ready to serve.