1 tbsp. minced garlic
2 tsp. paprika
1 tsp. salt
1 tsp. oregano
1 tsp. cumin
1/2 tsp. red pepper
1/2 tsp. black pepper
2 pork tenderloins (1 1/2 lbs. total)
2 loaves French bread, sliced thin
1 c. mayonnaise
Cilantro leaves
2 tbsp. lime juice (fresh)

Combine first 6 ingredients. Rub over pork. Wrap and refrigerate overnight. Thirty minutes before roasting, remove from refrigerator. Unwrap and roast 25 minutes or until 160 degrees. Cool. (Can be made and refrigerated up to 3 days.) Slice thin and serve on French bread with 1/2 teaspoon dollop of lime, mayonnaise and cilantro leaf.

Lime Mayonnaise: Combine mayonnaise and lime juice.