CAJUN PORK SANDWICHES

This recipe’s simple spice rub gives pork tenderloin an irresistible flavor. You’ll watch in delight as these tasty open-faced sandwiches disappear fast.

—Mae Kruse, Monee, IL

Prep: 25 min. + chilling • Bake: 25 min. + standing • Makes: 3 dozen

• 2 pork tenderloins (1 lb. each), trimmed
• 2 tsp. vegetable oil
• 3 Tbsp. paprika
• 2 tsp. dried oregano
• 2 tsp. dried thyme
• 1 ½ tsp. garlic powder
• ½ tsp. pepper
• ½ tsp. salt, optional
• ½ tsp. ground cumin
• ¼ tsp. ground nutmeg
• ¼ tsp. cayenne pepper
• 36 French bread slices or mini buns
• Butter or mayonnaise
• Lettuce leaves
• Thin slivers of green and sweet red pepper

1. Place tenderloins in a greased 13x9-in. baking pan. Rub each with 1 tsp. 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.

1 sandwich: 112 cal., 3g fat (1g sat. fat), 15mg chol., 127mg sod., 14g carb. (1g sugars, 1g fiber), 8g pro. Diabetic exchanges: 1 starch, 1 lean meat.

TEST KITCHEN TIP

Consider adding this pork tenderloin to your meal plan. Use some of the cooked meat for these handy sandwiches, then use the rest of the pork for tacos, wraps and stir fries later in the week.