Cajun Pork Sandwiches
TOTAL TIME: Prep: 25 min. + chilling Bake: 25 min. + standing
YIELD: 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
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.
© 2024 RDA Enthusiast Brands, LLC