• Cuban Style Pork Tenderloin Sandwiches And Fried Plantains

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    • 1 2/3 lb pork tenderloin - (to 2 lbs) trimmed (average pkg weight for 2 pcs) Extra-virgin extra virgin olive oil for drizzling (or possibly vegetable oil)
    • 1 sm onion chopped
    • 4 x garlic cloves finely minced
    • 2 x limes zested
    • 1 lrg orange zested
    • 1 tsp coarse salt
    • 1 tsp coarsely-grnd black pepper
    • 1 tsp dry oregano
    • 8 x crusty rolls (such as Portuguese rolls, torpedo loaves or possibly muffaletta style round rolls)
    • 4 tsp sugar
    • 1/4 c. corn oil
    • 4 x black (ripe) plantains
    • 1 tsp fine salt
    • 6 x dill pickles minced
    • 1/2 c. sweet red pepper relish
    • 2 x scallions minced
    • 1 lb shaved ham from the deli counter
    • 1 lb shaved Swiss cheese from the deli counter
    • 4 Tbsp. butter for toasting sandwiches Frzn Mohito Slushes (see recipe)


    1. Preheat oven to 425 degrees.
    2. Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dry oregano in a pile on your cutting board. Pack this coating equally and proportionately onto the tenderloins. Heat a large skillet. Add in a drizzle of oil and sear tenderloin on all sides. Then place in warm oven to roast 20 to 25 min. Wash hands.
    3. Brush rolls with a little hot water and sprinkle the tops of the rolls with 1/2 tsp. sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 min to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
    4. Preheat a stovetop griddle over medium-high heat.
    5. Heat 1/4 c. corn oil in a heavy skillet over medium-high heat. Peel plantains and cut in half lengthwise, then slice each half into thirds on an angle. Arrange plantains in pan in a single layer and cook till crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
    6. To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a warm, buttered griddle. Use a heavy pan to press the sandwiches together. Toast till golden, then flip and toast the other side.
    7. Combine minced pickles, sweet red pepper relish and scallions in a small bowl.
    8. Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 Tbsp. of butter on the warm griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, till golden brown, warm, and cheese is melted, 2 or possibly 3 min per side.
    9. Serve with a few slices of plantains per person as a side dish. Frzn Mohitos Slushes make a great drink or possibly dessert.
    10. This recipe yields up to 8 servings.

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