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. ​