Mini Pork Tenderloin Sandwiches with Herbed Aioli

1 lb pork tenderloin

salt and pepper

dijon mustard

3 T mayonnaise

1 t dijon mustard

1 clove garlic, minced

1/2 t lemon zest

1/2 t dried thyme

1/2 t dried rosemary

arugula

dinner rolls

1.) Preheat oven to 350 degrees. Meanwhile, generously salt and pepper tenderloin. Rub dijon mustard over tenderloin to cover it. (I didn't measure how much I used, but I'd guess 1-2 T.) Bake tenderloin for 25-35 minutes or until pork is cooked to at least 165 degrees. Let cool.

2.) To make the aioli, combine mayo, mustard, garlic, lemon zest, thyme and rosemary. Refrigerate until needed. It's best if you make the aioli a day ahead so that the flavors have time to thoroughly marinate.

3.) To assemble sandwiches, thinly slice the pork and split the dinner rolls open. Generously spread aioli on one side of the roll, place a couple of slices of pork and top with arugula and the other half of the dinner roll.

Serves 8-10 as an appetizer