These were a hit with EVERYONE in the family. The marinade for the pork immediately makes the world around the grill smell fabulous, and its transformation into a sauce was just as yummy. We didn't cut up pickles to put into the sauce because we have some virulent non-pickle fans; we used stacker-style kosher dills instead. And the mustard we used was Dijon, but I can see it being delicious with regular run-of-the-mill yellow mustard too.
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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Amount per serving
- Calories: 397
- Fat: 13.5g
- Saturated fat: 4.4g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 1.7g
- Protein: 30.3g
- Carbohydrate: 34.8g
- Fiber: 1.8g
- Cholesterol: 43mg
- Iron: 2.9mg
- Sodium: 984mg
- Calcium: 398mg
- 3 tablespoons extra-virgin olive oil
- 1/2 cup minced onion
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 6 garlic cloves, minced
- 3/4 cup fresh orange juice (about 2 oranges)
- 2 tablespoons fresh lime juice
- 8 ounces pork tenderloin
- Cooking spray
- 1/2 cup finely chopped dill pickle
- 2 tablespoons prepared mustard
- 2 teaspoons extra-virgin olive oil
- 4 (3-inch) pieces Cuban bread, cut in half horizontally
- 8 thin slices deli less-sodium ham (about 3 ounces)
- 4 (1-ounce) slices reduced-fat Swiss cheese
- 1 cup baby spinach
- 1. Heat 3 tablespoons olive oil in a small skillet over medium-high heat. Add onion, salt, oregano, black pepper, and minced garlic; sauté 3 minutes or until onion is tender. Remove from heat; stir in orange juice and lime juice. Reserve 2 tablespoons juice mixture; cover and refrigerate. Combine remaining juice mixture and pork in a large zip-top plastic bag; seal. Marinate pork mixture in refrigerator at least 4 hours or overnight.
- 2. Prepare grill to medium-high heat.
- 3. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 15 minutes or until thermometer registers 155° (slightly pink), turning occasionally. Remove pork from grill. Cover loosely with foil; let stand 10 minutes. Cut pork into 16 thin slices.
- 4. Combine pickle, reserved 2 tablespoons juice mixture, mustard, and 2 teaspoons oil in a small bowl; stir until well blended.
- 5. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Spread 2 teaspoons pickle mixture over cut side of each half. Arrange 4 pork slices, 2 ham slices, 1 cheese slice, and 1/4 cup spinach on each bottom half of bread; cover with top halves.
- 6. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; gently press to flatten. Leave skillet on; cook 4 minutes on each side or until cheese melts and bread is toasted.
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