Pork Tenderloin Appetizer Sandwiches

Recipe from Oxmoor House

More From Oxmoor House


  • 1 (3/4-pound) pork tenderloin
  • 1/2 cup Burgundy or other dry red wine
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cloves
  • 1/4 cup mayonnaise
  • 1/4 cup spicy brown mustard
  • Cocktail rolls


  1. Place tenderloin in a heavy-duty, zip-top plastic bag. Combine wine and next 8 ingredients; pour over tenderloin. Seal bag; marinate in refrigerator 8 hours, turning occasionally.
  2. Remove tenderloin from marinade, reserving marinade. Place tenderloin on a rack in a shallow roasting pan. Insert meat thermometer into thickest portion of tenderloin.
  3. Bake at 425° for 30 to 35 minutes or until meat thermometer registers 160°, basting occasionally with marinade. Let meat stand 10 minutes.
  4. Combine mayonnaise and mustard, stirring well. Cut tenderloin into 1/4" slices and serve with mayonnaise mixture on cocktail rolls.
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