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Spicy Pork Tenderloin with Salsa Mayonnaise

Recipe by National Pork Board

2 -- pork tenderloins, (about 1 pound each)

1 clove garlic, minced

2 teaspoons paprika

1 teaspoon salt

1 teaspoon oregano

1 teaspoon cumin

1/2 teaspoon cayenne

1/2 teaspoon pepper

2 loaves French bread, (about 1 pound each), sliced thin

1 cup mayonnaise

1/3 cup salsa

2 tablespoons lime juice

1 tablespoon cilantro, minced

Combine garlic, paprika, salt, oregano, cumin and peppers in small bowl; rub over all surfaces of pork. Wrap and refrigerate overnight.
Remove pork from refrigerator 30 minutes before roasting heat oven to 425F. Unwrap pork, place in shallow roasting pan and roast 20 minutes, until internal temperature on a thermometer reads 160F. Cool to room temperature. Slice very thinly and make sandwiches with French bread slices with Salsa Mayonnaise.
Salsa Mayonnaise: In small bowl stir together well mayonnaise, prepared salsa, lime juice and cilantro