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
Place pork 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.
Remove tenderloin from marinade, reserving marinade. Place tenderloin on a rack in a shallow roasting pan. Insert meat thermometer into thickest portion of tenderloin.
Bake at 425° for 30 to 35 minutes or until meat thermometer registers 160°, basting occasionally with marinade. Let meat stand 10 minutes.
Combine mayonnaise and mustard, stirring well. Cut tenderloin into 1/4″ slices and serve with mayonnaise mixture on cocktail rolls.
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