Filled with roasted ham, pork tenderloin, gooey cheese, and tangy pickles, these iconic pressed sandwiches are sure to fly off the platter.
- Makes 12
- Active time 20 minutes
- Total time 40 minutes (plus marinating and resting time)
Ingredients
For the Roasted Pork Tenderloin:
- 2 Tbsp. olive oil
- 2 Tbsp. fresh orange juice
- 1 Tbsp. fresh lime juice
- 1 Tbsp. light brown sugar
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 Tbsp. chopped fresh oregano
- 1 tsp. salt
- 1 tsp freshly ground pepper
- 1 MOINK pork tenderloin
To assemble:
- 4 Cuban rolls (about 10 oz. total)
- 6 Tbsp. yellow mustard
- 1/2 lb. sliced Orange Bourbon-Glazed Ham
- 8 slices Swiss cheese
- 12 dill pickle sandwich slices
- 1/4 cup salted butter
Cooking instructions
- Combine the oil, orange juice, lime juice, brown sugar, garlic, cumin, oregano, salt, and pepper. Place the pork tenderloin in a shallow dish or large zip-top bag. Pour the marinade over the pork. Cover or seal and refrigerate for 30 minutes to 1 hour.
- Preheat the oven to 425°F. Remove the pork from the marinade and bake for 20 to 25 minutes or until a meat thermometer inserted in the thickest portion registers 145°F. Remove the pork from the oven and let rest 10 minutes before thinly slicing.
- Split the Cuban rolls in half. Spread about 11/2 tablespoons of mustard onto the cut sides of each roll. Top with ham, pork tenderloin, cheese, and pickles. Replace the bun tops and press down firmly.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Place 2 of the sandwiches in the skillet. Cover with aluminum foil or parchment paper and place a heavy skillet on top, pressing down as the sandwiches cook. Cook 1 minute on each side or until the bread is toasted and the cheese is melted. Repeat with the remaining butter and sandwiches.
- Let cool slightly and cut each sandwich into thirds. Serve immediately.
Make-Ahead
Bake the ham (if you don’t have any leftover) and the pork tenderloin ahead of time. Assemble the sandwiches and refrigerate. Cook the sandwiches just before serving.
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