Cajun Spiced Pork Tenderloin Sandwhiches With Garlic Lime Aoli

• Rub
• 2 teaspoons fresh chopped thyme
• 1 1/2 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon light brown sugar
• 3/4 teaspoon fresh ground black pepper
• 1/4 cayenne pepper
• Lime Aioli
• 3/4 cup mayonnaise
• 1/2 teaspoon lime zest
• 1 tablespoon fresh lime juice
• 1 garlic clove minced
• 2 one pound pork tenderloins trimmed
• Dijon,Yellow or Creole Mustard
• Veg or Peanut Oil
• 6-8 ciabatta rolls
• 3 roma tomatos
• 1/4 baby spinach

1. Coat the pork with mustard and season with rub. Making sure to work it in. Then lightly coat them with oil. Allow them to sit at room temp for 20-30 minutes.
2. Meanwhile Slice tomato's and mix all the ingredients of the aoili together
3. Grill pork on medium heat for 15-20 minutes, turning every 5 or so. Pull when it reaches 150 degrees, cook to temp not time. Let rest for 3-5 minutes.
4. While resting, brush ciabatta with oil and grill.

rub, thyme, kosher salt, garlic, onion powder, paprika, light brown sugar, fresh ground black pepper, cayenne pepper, aioli, mayonnaise, lime zest, lime juice, garlic, pork, rolls, roma tomatos, baby spinach

Taken from www.epicurious.com/recipes/member/views/cajun-spiced-pork-tenderloin-sandwhiches-with-garlic-lime-aoli-1269807 (may not work)