Pork Tenderloin Sandwiches Two Ways

No one is happier than Anne’s husband, RJ, when we serve these pork tenderloin sandwiches at our parties. They’re the kind of hearty party food that men are always pleased to see on the table, and the choice of sandwich spreads gives guests a good excuse to go back for seconds.

For the pork tenderloin

1/2 cup orange juice
1/4 cup lime juice
1/4 cup rum
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt
1 bay leaf, crumbled
1/2 teaspoon ground black pepper
3 pork tenderloins, about 3/4 pounds each
vegetable oil, for oiling the pan

For the apple-horseradish mayonnaise

1 cup mayonnaise
1/2 cup applesauce, or more if you’d like to make the spread sweeter
3 tablespoons bottled horseradish
1 1/2 teaspoons balsamic vinegar
salt and pepper

For the red curry mayonnaise

1 1/2 cups mayonnaise
1 teaspoon prepared Thai red curry paste, or more to taste

45 small bakery-bought sandwich rolls

Prepare the pork

Combine all the ingredients in a large resealable plastic bag. Seal and turn the pork tenderloins in the bag until thoroughly coated with the marinade. Refrigerate at least 6 hours, or overnight.

Preheat oven to 350°F. Transfer the pork tenderloins to a lightly oiled baking pan, discarding the marinade. Roast until a thermometer inserted into the center of the pork registers about 140 degrees, 40 to 45 minutes.

Remove from the oven and let stand 10 minutes (the pork’s temperature will continue to rise to about 150 degrees). Cut crosswise into 1/4-inch slices.

Prepare the apple-horseradish mayonnaise

Mix all the ingredients in a small bowl. Add salt and pepper to taste.

Prepare the red curry mayonnaise

Mix all the ingredients in a small bowl.

Serve the pork slices on a platter with a basket of rolls (slice them almost through before serving) and the two mayonnaises.

Makes about 45 sandwiches and 1 1/2 cups of each mayonnaise.

Make-Ahead Factor

The pork tenderloin can be marinated overnight. It can also be cooked 1 day ahead and kept covered and refrigerated. The mayonnaises may be made 3 to 4 days ahead and kept covered and refrigerated.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.