This is sort of a recipe remake…I had a slight variation of this here on my blog as one of my first recipes. I recently made it again for dinner guests and remembered how amazing it was. I also took a much better picture, although the plate is bare, but we couldn’t wait any longer to sink our teeth into them!
I’m a huge fan of Cuban food and this sandwich is just as delicious as what you’d get at an authentic Cuban restaurant. The pork doesn’t even have to marinate – just give it a good rub and sear, and you’re all set.
Cuban style pork (see recipe below)
chopped dill pickles
Slice the bread and put mustard on both sides. Add ham, cheese, pork and pickles. Close sandwich, lightly butter each side, and place on grill pan. Slowly close lid and cook for 5-7 minutes, or until bread has browned, cheese has melted and ingredients have combined.
Cuban Style Pork Tenderloin
adapted from Rachael Ray
1 pork tenderloin, trimmed
Extra virgin olive oil
1 small onion, minced
4 cloves garlic, finely chopped
1 lime, zested
1 clementine, zested
salt and pepper to taste
Preheat oven to 425 degrees. Coat tenderloin with oil. Combine onion, garlic, citrus zest, salt, and pepper and pat evenly onto the tenderloin.
Heat a large skillet. Sear tenderloin on all sides. Place in hot oven and roast for about 25 minutes. Remove and let rest for at least 5 minutes before slicing. Slice thin for sandwiches, thicker if serving on its own.