Cajun Pork Sandwiches

2 pork tenderloins (1 pound each), trimmed
2 teaspoons vegetable oil
3 tablespoons paprika
2 teaspoons dried oregano
2 teaspoons dried thyme
1-1/2 teaspoons garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt, optional
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
36 French bread slices or mini buns
Butter or mayonnaise
Lettuce leaves
Thin slivers of green and sweet red pepper

Place tenderloins in a greased 13-in. x 9-in. x 2-in. baking pan. Rub each with 1 teaspoon oil.

In a large bowl, combine the paprika, oregano, thyme, garlic powder, pepper, salt if desired, cumin, nutmeg and cayenne; pat over tenderloins. Cover and refrigerate overnight.

Bake at 425 degrees for 25-30 minutes or until a meat thermometer reads 160 degrees. Let stand for 10 minutes; thinly slice.

Spread bread or buns with butter or mayonnaise; top with lettuce, pork and green and red pepper. Makes 3 dozen