Citrus-laced mojo and tangy relish add big flavor to this Latin classic.
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
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
How to Make It
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.
Prepare grill to medium-high heat.
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.
Combine pickle, reserved 2 tablespoons juice mixture, mustard, and 2 teaspoons oil in a small bowl; stir until well blended.
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.
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.
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.
Yum, yum, yummy! Really quite tasty and easy. Marinating means you can get it ready the night or morning before and it'll be ready when you are. This got HUGE approval from my hubby, which isn't easy, and I'll be making them again this weekend for company. Try this, you won't regret it!