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Cajun Pork Sandwiches

 Cajun Pork Sandwiches
This recipe's specially seasoned rub gives tender juicy pork a slightly spicy flavor. You'll watch in delight as these delicious sandwiches disappear from your buffet table! I also like to prepare these for weekend lunches.
36 ServingsPrep: 25 min. + chilling Bake: 25 min. + standing


  • 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
  • Lettuce leaves
  • Thin slivers of green and sweet red pepper


  • Place tenderloins in a greased 13-in. x 9-in. baking pan. Rub each
  • with 1 teaspoon oil.
  • In a large bowl, 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 meat thermometer reads
  • 160°. Let stand for 10 minutes; thinly slice. Spread bread or

2 of 2

Cajun Pork Sandwiches (continued)

Directions (continued)

  • buns with butter or mayonnaise; top with lettuce, pork and green and
  • red pepper. Yield: 3 dozen.
Nutritional Facts:Diabetic Exchanges: One sandwich (prepared without salt and served on a mini bun with 1 teaspoon fat-free mayonnaise) equals 1 starch, 1 lean meat; also, 124 calories, 194 mg sodium, 15 mg cholesterol, 16 gm carbohydrate, 8 gm protein, 3 gm fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.