Ingredients
3
tablespoons olive oil
1
tablespoon chopped fresh rosemary leaves
1
clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1
pork tenderloin (1 1/4 lb)
1/2 cup mayonnaise
1
tablespoon prepared horseradish
1
teaspoon fresh lemon juice
12
mini hamburger buns (about 3 inches in diameter)
1
cup watercress
Preparation
Heat oven to 425°F. In small bowl, mix 1 tablespoon of the oil, the rosemary, garlic, salt and pepper. Rub mixture over pork.
In large ovenproof skillet, heat remaining 2 tablespoons oil over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Place skillet in oven.
Bake 18 to 20 minutes or until meat thermometer inserted in center reads at least 145°F. Cover with foil; let stand 3 minutes. Cut pork into 12 (1/2-inch) slices.
In small bowl, mix mayonnaise, horseradish and lemon juice. Spread evenly on cut sides of bun bottoms. Top with pork and watercress; cover with bun tops.
