Spicy Pork Tenderloin with Salsa Mayonnaise
This contemporary take on the cocktail sandwich offers popular southwestern flavors. Make sandwiches shortly before serving; or offer ingredients separately so guests can make their own.
2 whole pork tenderloins (about 1 pound each)
1 garlic clove, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 (about 1 pound each) loaves French bread, sliced thinly
1 cup mayonnaise
1/3 cup prepared salsa
2 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro
- Combine garlic, paprika, salt, oregano, cumin and peppers in small bowl; rub over all surfaces of pork. Wrap and refrigerate overnight.
- Thirty minutes before roasting heat oven to 425°F (220°C), remove pork from refrigerator. Unwrap pork, place in shallow roasting pan and roast 20 minutes, until thermometer inserted reads 150°C to 155°F (65°C). Cool to room temperature.
- Slice very thinly and make sandwiches with French bread slices with Salsa Mayonnaise.
- For Salsa Mayonnaise: In small bowl stir together well mayonnaise, prepared salsa, lime juice and cilantro.
Makes about 40 servings.
Recipe provided courtesy of Pork, Be Inspired®.