Open-Faced Pork Loin BLTs

May 09, 2014 Andy Chapman

Got Versatile.

That's what we did to mix it up a little for a party last weekend. We had a pecan smoked pork loin with a rich smoky flavor with a touch of heat and coffee in the rub. It was leftover in the fridge - along with a little of this and that of other random ingredients - and I wanted to think of a different way to use it for a party.

To make this dish, we wanted to use leftovers, but also use Sugar Taylor in a little different presentation.  My good friend Chef Stuart Gates made a "whipped goat cheese" appetizer recently and shared how he did it. I liked the mellow assortment of flavors - and happened to have goat cheese in the fridge, so I used his idea adding my own tweaks along the way.

Here's what we came up with, without even having to hit up the grocery store!

Open-Faced Pork Loin BLT Appetizer

Serves 10-12, 2 pieces each

  • 8 oz (about 4 inches) of Smoked Pork Loin
  • 4 oz goat cheese, softened
  • Week old hamburger buns
  • Pinch of fresh chives from the garden, chopped
  • Cherry tomatoes
  • Arugula
  • 2 slices of Bacon
  • 1 TBSP Sour Cream
  • Sugar Taylor Sauce
  • Salt & Pepper

1. Take buns and cut the centers out to make a small round base for the appetizer. Arrange rounds on a tray. Drizzle two lines of olive oil across the bread and sprinkle with kosher salt and pepper. We cooked them on a grill pan just enough to toast them a bit. You could also do this in the oven under a broiler. Set aside.

2. In a small bowl, mix the goat cheese, sour cream, and one teaspoon of Sugar Taylor Sauce. Stir vigorously for a minute or so. Voila! You just made whipped goat cheese!  For more kick, add more Sugar Taylor Sauce. This rendition makes a mild base for your appetizer. Set aside.

3. Sliced enough cherry tomatoes in half to make one tomato half for each appetizer you wish to assemble.

4. Cook bacon until medium crisp - but not burned. We cooked ours on the outside grill for extra smoky flavor. It also keeps the house from smelling like bacon for days - and the bacon does not curl up on a grill like it does in a skillet. Let the bacon rest for a bit on the counter while you take a break and admire your progress so far - it's probably tired from the heat of the grill. After it's cooled, chop it in to 10-12 equal pieces.

5. Slice pork loin into approximately 1/2 cm thick slices. Cut each slice in half to make a perfect topper for each appetizer.

6. Now it's time to build the appetizers. (We did about 24 of these, so it's faster to do all of one step, then all of the next, instead of trying to put all of the ingredients on at once, and move to the next step.)

Spread a bit of goat cheese mixture on the base. Layer two arugula leaves on top of the goat cheese. Add one slice pork loin on top. Add another 1/4 teaspoon of goat cheese mixture to the center of meat. This serves as a glue for the appetizer. Place a slice of bacon on top and finish with a cherry tomato "face down." Arrange appetizers on tray and sprinkle with chives.

Finally for a little more kick, and to be the glue to hold the chives in place, I used a dot of Sugar Taylor Habenero Sauce on top of the tomato. Look for it soon!

The platter went fast, and got rave reviews!