2 cups mayonnaise
2 tbsp. Minced fresh chives
1 1/2 tbsp. White wine vinegar
1 1/4 tsp. Ground ginger
1/4 teaspoon salt
Pinch of paprika
3 (3/4 lb.) pork tenderloins
1/2 cup olive oil
3 tbsp. Grated onion
3 tbsp. White wine vinegar
3/4 tsp. Garlic powder
1/2 tsp. salt
1/2 tsp. Chili powder
1/2 tsp. Dried oregano
Kale leaves (Optional)
cocktail rolls (I used Snowflake Rolls from Food Lion as a substitute)

Combine first 6 ingredients; cover and chill at least 8 hours.(Mayonnaise mixture) Trim fat from tenderloins. Place tenderloins in a large heavy-duty, zip-top plastic bag. Combine oil and next 6 ingredients; pour over tenderloins. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally. Remove tenderloins from marinade, reserving marinade. Place tenderloins on a rack in a shallow roasting pan. Insert meat thermometer into thickest portion of 1 tenderloin.

Bake at 425°F for 10 minutes. Reduce heat to 350°F and bake an additional 30 minutes or until meat thermometer registers 160°F, basting occasionally with marinade. Let stand 10 minutes. Cut tenderloins into 1/4 inch slices and arrange on a serving platter lined with kale leaves, if desired. Serve with mayonnaise mixture and cocktail rolls.