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Cajun Pork Sandwiches

Total Time

Prep: 25 min. + chilling Bake: 25 min. + standing

Makes

3 dozen

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
Cajun Pork Sandwiches Recipe photo by Taste of Home
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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

Directions

  1. Place tenderloins in a greased 13x9-in. baking pan. Rub each with 1 teaspoon oil.
  2. Combine the paprika, oregano, thyme, garlic powder, pepper, salt if desired, cumin, nutmeg and cayenne; pat over tenderloins. Cover and refrigerate overnight.
  3. 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.

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