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.
Spicy Pork
Tenderloin with Salsa Mayonnaise
- 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 degrees F., remove pork from refrigerator.
Unwrap pork, place in shallow roasting pan and roast 20 minutes,
until thermometer inserted reads 150 to 155 degrees F. 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.
Nutrition Facts:
Calories 70 calories
Protein 3 grams
Fat 3 grams
Sodium 125 milligrams
Cholesterol 10 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
