Mojo-Marinated Pork Tenderloin Cuban Sandwiches

It seems that I have posted a few sandwiches lately, but heck, it’s tailgate season!  I love this take on a Cuban sandwich which is traditionally made with sliced slow-roasted pork shoulder, layered on top of sliced ham and Swiss cheese… a Cuban Ham & Swiss, if you will.  🙂  To speed things up a bit, I used pork tenderloin, cut into pieces and then pounded thin for easy grilling.  However, before it’s grilled, the pork slices are marinated in fresh orange and lime juices, a splash of olive oil, minced garlic and ground black pepper… The Mojo!

Mojo is sort of a Cuban mop sauce that’s used when roasting whole pigs.  These sandwiches will be great game-day additions, especially when you pair them with a cerveza (or two)!

Mojo-Marinated Pork Tenderloin Cuban Sandwiches

serves four

For pork:
1 1/2 pounds pork tenderloin, trimmed
1/2 cup orange juice
1/2 cup lime juice
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 teaspoon ground black pepper
Kosher salt, for seasoning after marinating

For sandwiches:
2 French rolls, sliced
Butter
1/4 pound deli ham, thinly sliced
8 slices Swiss cheese
Pickle slices

Method:
Direct heat grilling

Slice the tenderloin into 1-inch pieces. One at a time, stand the pieces on-end between sheets of waxed paper and, pound to 1/4″ thick  using a meat mallet or the back of a small skillet. Place pounded tenderloins in large shallow bowl and set aside. In a small bowl, stir together together the lime juice, orange juice, olive oil, garlic, and black pepper (do not add the salt here). Pour over the pork slices making sure that all the meat is in contact with the marinade; turn pieces every hour. Refrigerate and marinate for 1-3 hours. Don’t leave in the marinade longer as the citrus juices will start change the texture of the meat.

Set up grill for direct cooking over medium-high heat. Brush and oil the grates before you start cooking.

Remove pork from refrigerator 30 minutes prior to cooking. Remove from marinade and discard the marinade. Pat dry and season with the kosher salt. Grill 2-3 minutes per side or until done. While the pork is cooking, light butter and toast the buns on the grill. Serve the pork slices hot on toasted, buttered French rolls with ham, Swiss cheese, and pickle slices.

Cheers and Happy Grilling!