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Mini Lemon Pork Sandwiches

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 3 (11 oz) packages frozen dinner rolls
  • 2 1/2 lbs pork tenderloin
  • 1/2 cup vegetable oil
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 1/2 teaspoon plus 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 3 to 3 cloves minced and divided garlic
  • 1 cup mayonnaise
  • 1/8 teaspoon chopped fresh tarragon


Thaw rolls according to package directions.

Rinse tenderloin and pat dry. Combine oil, 1/4 cup lemon juice, sugar, 1/2 teaspoon salt, red pepper and 1-2 cloves minced garlic in a large zip-top freezer bag or shallow dish: add tenderloins and seal or cover, and chill at least 4 hours. Remove pork from marinade, discarding marinade.

Place pork on rack of broiler pan that has been sprayed with nonstick cooking spray. Bake pork at 400 °F for 30 to 40 minutes, or until a thermometer registers 160 °F. Let stand 15 minutes.

Reduce oven heat to 350 °F. Place rolls in oven and bake for 15 to 20 minutes, or until golden.

Cut pork into 1/4-inch thick slices; serve with dinner rolls and Lemon Tarragon Mayonnaise.

Lemon Tarragon Mayonnaise:

Combine mayonnaise, 1 clove garlic, 1 tablespoon lemon juice, tarragon and 1/8 teaspoon salt.. Chill.