Ingredients

4 cloves garlic, minced
1 teaspoon finely chopped fresh rosemary leaves
1 teaspoon extra-virgin olive oil
2 teaspoons Worcestershire sauce
1 (2-pound) pork tenderloin
1 teaspoon Paula Deen’s Silly Salt
12 dinner rolls or small sandwich rolls
Sandwich Spread, recipe follows

Sandwich Spread:

4 tablespoons mayonnaise
1 tablespoon brown mustard
2 teaspoons freshly chopped flat parsley leaves
2 to 3 teaspoons freshly chopped green onions
Dash Worcestershire sauce
Salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees F.

Mix garlic, rosemary, olive oil, Worcestershire sauce. Remove wrapper from the tenderloin and separate the 2 halves. Spoon half the mixture on the inside half of the tenderloin. Place the 2 pieces together again and tie with string. Rub the rest of the mixture to the top of meat. Add Silly Salt to all sides of the tied tenderloin. Place in oven for 1 hour; covered with foil for 30 minutes and then uncovered for the remaining 30 minutes.

Cut the pork tenderloin into slices. Slice dinner rolls. Place a slice of pork and a teaspoon of sandwich spread onto each dinner roll.

Sandwich Spread:

Add ingredients to a bowl and thoroughly combine.

Recipe Courtesy of Donna Foltz