Name: Cajun Pork Sandwiches
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 3 dozen
Ingredients: 2 pork tenderloins (1 pound each), trimmed; 2 teaspoons vegetable oil; 3 tablespoons paprika; 2 teaspoons dried oregano; 2 teaspoons dried thyme; 1-1/2 teaspoons garlic powder; 1/2 teaspoon pepper; 1/2 teaspoon salt, optional; 1/2 teaspoon ground cumin; 1/4 teaspoon ground nutmeg; 1/4 teaspoon cayenne pepper; 36 French bread slices or mini buns; Butter or mayonnaise; Lettuce leaves; Thin slivers of green and sweet red pepper

This recipe's simple spice rub gives pork tenderloin an irresistible flavor. You'll watch in delight as these tasty open-faced sandwiches disappear from the buffet table! —Mae Kruse, Monee, Illinois

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Cajun Pork Sandwiches

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Yield:3 dozen

Prep:25 min

Cook:25 min

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Ingredients

2 pork tenderloins (1 pound each), trimmed
2 teaspoons vegetable oil
3 tablespoons paprika
2 teaspoons dried oregano
2 teaspoons dried thyme
1-1/2 teaspoons garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt, optional
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
36 French bread slices or mini buns
Butter or mayonnaise
Lettuce leaves
Thin slivers of green and sweet red pepper

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Directions

Place tenderloins in a greased 13x9-in. baking pan. Rub each with 1 teaspoon oil.

Combine the paprika, oregano, thyme, garlic powder, pepper, salt if desired, cumin, nutmeg and cayenne; pat over tenderloins. Cover and refrigerate overnight.
Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 10 minutes; thinly slice. Spread bread or buns with butter or mayonnaise; top with lettuce, pork and green and red pepper.

Nutrition Facts

1 open-faced sandwich: 112 calories, 3g fat (1g saturated fat), 15mg cholesterol, 127mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat.