Pork Tenderloin Appetizer Sandwiches

• 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 425u0b0 for 30 to 35 minutes or until meat thermometer registers 160u0b0, 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.

pork tenderloin, red wine, olive oil, worcestershire sauce, thyme, onion powder, cumin seeds, pepper, garlic, ground cloves, mayonnaise, brown mustard, cocktail rolls

Taken from www.myrecipes.com/recipe/pork-tenderloin-appetizer-sandwiches (may not work)