Make remoulade the day before or morning of:
Mix into 16-24 oz mayo the following:
20-25 small capers
¼ cup minced dill pickle
¼ cup chopped herbs (tarragon, parsley, marjoram—if possible—and maybe chives)
about 2 T Worcestershire
about 2 T Tabasco
mixitup and adjust Worcestershire and Tabasco
1-2 hours before serving, thoroughly coat 4 pork tenderloins (remember there are generally two to a package) with Paul Prudhomme’s Blackened Steak Magic. (These seasonings are awesome. Buy Here)
Roast in a 350 degree oven for 20-30 minutes. Be sure you don’t overcook. Pork should have a little pinkness in the center when done. Set aside to cool.
Cut open some small rolls (good-size dinner rolls work) Spread remoulade on both sides of the rolls.
Slice the tenderloin on an aggressive bias, so you have slices about ½ inch thick and a little larger than the roll. Put the pork on the roll, stab the thing with a toothpick and enjoy.
Makes about 40 small sandwiches