Spicy Pork Tenderloin with Salsa Mayonnaise



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.


  • 2 pork tenderloins (about 1 pound each)
  • 1 clove garlic (minced)
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon pepper
  • 2 loaves french bread (about 1 pound each, sliced thin)
  • 1 cup mayonnaise
  • 1/3 cup salsa
  • 2 tablespoons lime juice
  • 1 tablespoon cilantro (minced)
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    1. Combine garlic, paprika, salt, oregano, cumin and peppers in small bowl; rub over all surfaces of pork. Wrap and refrigerate overnight.
    2. Remove pork from refrigerator 30 minutes before roasting heat oven to 425 degrees F. Unwrap pork, place in shallow roasting pan and roast 20 minutes, until internal temperature on a thermometer reads 145 degrees. Cool to room temperature. Slice very thinly and make sandwiches with French bread slices with Salsa Mayonnaise.
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