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    Pork Tenderloin Sandwiches w/Salsa Mayo


    Source of Recipe


    Internet

    List of Ingredients




    2 whole pork tenderloins (about 1 pound each)
    1 garlic clove, minced
    2 teaspoons paprika
    1 teaspoon salt
    1 teaspoon oregano
    1 teaspoon cumin
    1/2 teaspoon cayenne
    1/2 teaspoon ground black pepper
    2 loaves (about 1 lb. each) 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 degrees F., remove pork from refrigerator. Unwrap pork, place in shallow roasting pan and roast 20 minutes, until thermometer inserted reads 150-155 degrees F. Cool to room temperature. Slice very thinly and make sandwiches with French bread slices with Salsa Mayonnaise. Makes about 40 servings.

    Salsa Mayonnaise: In small bowl stir together well mayonnaise, prepared salsa, lime juice and cilantro.

    Serving Suggestions
    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.

    Recipe
 

 

 

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