Pork Tenderloin Appetizer Sandwiches
1⁄2 cup dry red wine
2 TBS. olive oil
1 1⁄2 TBS. Worcestershire sauce
1 tsp. Dried thyme
3⁄4 tsp. Onion powder
1⁄2 tsp. Cumin seeds
1⁄4 tsp. Pepper
1/8 tsp. Garlic powder
1/8 tsp. Ground cloves
1 (3/4 pound) pork tenderloin
1⁄4 cup mayonnaise
1⁄4 cup spicy brown mustard (I used Grey Poupon)
Combine first 9 ingredients in a shallow dish; add tenderloin. Cover and marinate in refrigerator 8 hours, turning occasionally.
Remove tenderloin from marinade, reserving marinade. Bring marinade to a boil; set aside. Place meat on a rack in a shallow roasting pan. Bake uncovered at 425 for 30 to 35 ins. Or until a meat therm. inserted in thickest portion registers 160, basting occasionally with marinade. Let stand 10 mins.
Combine mayo and mustard, stirring well. Cut tenderloin into 1⁄4 inch slices. Serve with mayo mixture on party rolls. Yield: 8 servings.