Servings: 4
Calories: 750kcal
Ingredients
- 1 lb pork tenderloin
- 2 Tbsp smoked paprika
- 2 Tbsp brown sugar
- 1 ½ cups sharp cheddar cheese freshly shredded
- 1/3 cup mayonnaise
- 1-4 oz jar diced pimento peppers drained
- 1 tsp Worcestershire sauce
- ¼ tsp cayenne pepper optional
- 8 slices brioche bread thick sliced
- 2 Tbsp butter
- 8 leaves bibb lettuce
- To taste salt and black pepper
Instructions
- Preheat oven to 350°F.
- In a small bowl, combine smoked paprika and brown sugar. Place pork tenderloin on a foil lined baking tray. Rub paprika mixture all over pork.
- Roast pork about 15 minutes until it reaches an internal temperature of 145°F. Allow at least a 3-minute rest. Remove from oven and cool completely.
- In a medium bowl, combine cheddar cheese, mayonnaise, pimentos, Worcestershire sauce, and cayenne if desired. Mix until ingredients are evenly distributed.
- Thinly slice cooked tenderloin and season with salt and pepper.
- Toast and butter brioche slices and evenly distribute sliced pork. Top each with a quarter of the pimento cheese spread. Finish with bibb lettuce and second piece of bread.
- NOTE: Store bought pimento can be used instead of making scratch version. Any appropriately flavored pre-marinated pork tenderloin could also work in place of the smoked paprika seasoning.
Nutrition
Calories: 750kcal | Carbohydrates: 59g | Protein: 37g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 165mg | Sodium: 890mg | Fiber: 5g
Tried this recipe?Let us know how it was!
