Friday, March 29, 2013

Cajun Pork Sandwiches

This recipe is amazing for two reasons: the pork AND the sandwiches.  The pork tenderloins come out so juicy and amazing, I would just happily serve them as a main dish hot from the oven.  But, when you add them to the other ingredients to make a sandwich, they're still phenomenal.  It was hard to remember to stop eating these before the event!

2 pork tenderloins, 1 lb each, trimmed
2 tsp vegetable oil
3 T paprika
2 tsp dried oregano
2 tsp dried thyme
1 1/2 tsp garlic powder

1/2 tsp pepper
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground nutmeg
1/4 tsp cayenne pepper
36 French bread slices or mini buns
Butter, softened
Mixed greens
Thin slivers of sweet peppers

1. Rub each tenderloin with 1 tsp of vegetable oil, then combine the spices in a small bowl.  Pat mixture over tenderloins, then cover and refrigerate over night.
2. Bake at 425 for 25-30 minutes or until a meat thermomether reads 160.  Let stand for 10 minutes, then thinly slice.
3. Slice french bread and spread butter over each slice.
4. Top each butter bread slice with mixed greens, pork slice, and sweet peppers.

Now, if it were up to me, there would be another sauce drizzled on top to keep the moisture and to make these open faced sandwiches look even cuter.  I'm not sure what I'd choose, but it's something I'd like to keep in mind for next time (provided I'm making sandwiches again).

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