20 August, 2015
Rosemary and Pork Sliders with Horseradish Aioli
So, for my first post I was excited to try a brand new recipe that I had never made before. And that is what I thought I was doing. But about half way through prep, I realized I had made this one before! I got this recipe off of pinterest, via Cooking Light, and it normally alerts me if I am duplicating a pin…and it didn’t. So, luckily enough, this was a recipe that I liked.
Anyway, this recipe is super simple. The only effort it takes (before throwing it in the crockpot) is browning the meat and cutting up rosemary and shallots. Now thats my kind of prep! You can use onions in place of the shallots, but I like the milder taste of the shallots. I also added a little more garlic and rosemary than it called for, as I like my meat to pack a little more punch.
The smell this dish makes while it is cooking is intoxicating!
I mixed up the horseradish aioli about two hours before serving in order to give the ingredients time to work together. As suggested per the recipe, I served them on slider buns with arugula (which added that little bit of crunch these sandwiches needed). The pork was super tender and tasty. I had tons left over for lunch the next couple of days too! I simply added the extra jus to my leftover pork, and it stayed juicy.
Now, this is a Cooking Light recipe, as I stated earlier. I love Cooking Light recipes because they are low calorie, yet still are VERY flavorful. The calorie count on this recipe is 421 for TWO sliders. For those watching their carbs, the count is 35 grams. But you could cut that in half by only using the bottoms of the slider buns and discarding the tops.
Thank you for reading my review of Cooking Light’s Rosemary Pork Sliders.
Here is the link for the original recipe