Cuban Style Pork Tenderloin Sandwiches And Fried Plantains
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 small
Onion (minced)4 cloves
Garlic (finely chopped)1 large
Orange (zested)1 tsp
Coarse Salt1 tsp
Coarse Black Pepper1 tsp
Oregano (dried)4 tsps
Sugar1 tsp
Salt (fine)Directions:
1
Add a drizzle of oil and sear tenderloin on all sides
2
Then place in hot oven to roast 20 to 25 minutes
3
Wash hands
4
Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each
5
Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar
6
Authentic Cuban rolls used for this sandwich are sweet
7
This sugar wash process gives a similar effect to store bought rolls
8
When rolls come out of oven, split and pile on serving plate
9
Preheat a stovetop griddle over medium high heat
10
Heat 1/4 cup corn oil in a heavy skillet over medium high heat
11
Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle
12
Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning
13
Remove from skillet to paper towel lined plate and season with fine salt
14
To assemble sandwiches: Thinly slice meat on an angle
15
Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese
16
Assemble sandwiches with desired fillings and place on a hot, buttered griddle
17
Use a heavy pan to press the sandwiches together
18
Toast until golden brown, then flip and toast the other side
19
Combine chopped pickles, sweet red pepper relish and scallions in a small bowl
20
Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms
21
Press the sandwiches together
22
Put about 1 tablespoon of butter on the hot griddle and spread to coat
23
Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet
24
Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side
25
Serve with a few slices of plantains per person as a side dish
26
Frozen Mojitos Slushes make a great drink or dessert
27
In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice
28
Pulse, then blend on high until lime-mint slush is smooth
29
Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients
30
Pack this coating equally and evenly onto the tenderloins
31
Heat a large skillet
32
Preheat oven to 425 degrees F
33
Coat tenderloins with oil
34
Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board