Pork Tenderloin Appetizer Sandwiches

Ingredients

• 0.5 teaspoon cumin seeds 
• 1 teaspoon thyme leaves dried
• 0.1 teaspoon garlic powder 
• 0.1 teaspoon ground cloves 
• 0.3 cup mayonnaise 
• 2 tablespoons olive oil 
• 0.8 teaspoon onion powder 
• 0.3 teaspoon pepper 
• 0.8 pound pork tenderloin 
• 0.3 cup spicy brown mustard 
• 8 servings cocktail rolls 
• 1.5 tablespoons worcestershire sauce 
• 0.5 cup burgundy dry red

Equipment

• oven
• roasting pan
• kitchen thermometer
• ziploc bags

Directions

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