Cuban Style Pork Tenderloin Sandwiches - BBQ Central

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Old 03-25-2007, 06:12 PM   #1
Nick Prochilo's Avatar
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Cuban Style Pork Tenderloin Sandwiches

I got this recipe a while back off the foodnetwork. It's one from Rachel Ray that I modified. Here is the modified version.

Pork Tenderloins, Cuban Style
1 package pork tenderloin, 2 pieces, the average weight of 1 package, trimmed (1 2/3 to 2)
Extra virgin olive oil or vegetable oil, for drizzling
1 small onion, minced
4 cloves garlic, finely chopped
2 limes, zested
1 large orange, zested
1 teaspoon coarse salt
1 teaspoon coarse black pepper
1 teaspoon dried oregano
Cuban sweet rolls:
8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls
4 teaspoons sugar
Relish for sandwiches:
6 dill pickles, chopped
1/2 cup sweet red pepper relish
2 scallions, chopped
Sandwich fixins:
1 pound shaved ham, from the deli counter
1 pound shaved Swiss cheese, from the deli counter
4 tablespoons butter, for toasting sandwiches

1.Preheat oven to 425 degrees F.

2.Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes.

3.Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes 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.Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.

6.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 tablespoon of butter on the hot 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, until golden, hot, and cheese is melted, 2 or 3 minutes per side.

I hope this isn't negative!
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Old 08-01-2007, 01:57 PM   #2
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Location: Cicero, IL
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This is excellent

I have made this! It is a Pressed Cuban and an excellent sandwich. I think we may have added extra condiments like roasterd red pepper, as we had some from the day before.

Also if I remember we used a pork loin that was also from the day before. Either way the basics are the same. Try smoked pork loin but marinate it in 2 parts orange juice and 1 part lime juice with a finely chopped habenaro pepper and a bit of salt.

Thanks for the recipe, I had forgotten about it. Now I may make it this weekend.

Take care,

Bryan Knox
Knox's Spice Company
Regional & Specialty Dry Rubs and Seasonings
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Old 08-01-2007, 02:40 PM   #3
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Yumm I Loves Cubano sammys. How bout the fried plantains side BOY. Don't ya know there are many varitions of a Cubano sand. some of the best can be found in Miami Fla. I think one of the key ingredants is real cuban bread, like french bread but a little sweet tastin then pressed with all the good stuff inside...
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