Nick Prochilo
Chef Extraordinaire
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.
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.