Ingredients
2 pork tenderloins (1 pound each), trimmed
2 teaspoon vegetable oil
3 tablespoons paprika
2 teaspoons dried oregano
2 teaspoons dried thyme
1½ teaspoons garlic powder
½ teaspoon pepper
½ teaspoon salt, optional
½ teaspoon cumin
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
36 French bread slices or mini buns
Butter
Lettuce leaves
Thin slivers of green and sweet red pepper
Directions
Place tenderloins in a greased 13-by-9-inch baking pan. Rub each with 1 teaspoon oil.
In a large bowl, combine paprika, oregano, thyme, garlic powder, pepper, salt if desired, cumin, nutmeg and cayenne; pat over tenderloins. Cover and refrigerate overnight.
Bake at 425 degrees for 25–30 minutes or until a meat thermometer reads 160 degrees. Let stand for 10 minutes; thinly slice. Spread bread or buns with butter or mayonnaise; top with lettuce, pork and green and red pepper.
Recipe Courtesy Of
Taste of Home
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