SPICY PORK TENDERLOIN WITH SALSA MAYONNAISE
Makes about 40 servings.
· 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.
Salsa Mayonnaise: In small bowl stir together well mayonnaise, prepared salsa, lime juice and cilantro.
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.
Calories 130 calories; Protein 7 grams; Fat 6 grams; Sodium 246 milligrams; Cholesterol 16 milligrams; Saturated Fat 1 grams; Carbohydrates 12 grams; Fiber 1 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com