Name: Grilled Cuban Sandwich Recipe
Ingredients: 2 pork tenderloins 1 ½-2lbs ea; 16oz Mojo Marinade *recipe below; ½ lb Deli Smoked Honey Ham sliced thin; ½ lb Baby Swiss Cheese sliced thin; 2 Loaves French or Italian Bread; Sliced Dill Pickles; Mustard; 1 ½ cup Orange Juice; ¾ cup Olive Oil; ¼ cup Lime Juice; ½ cup fresh Cilantro chopped; 4-5 cloves Garlic minced; 2 Tablespoons fresh Mint chopped; 1 Tablespoon Orange Zest; 1 Tablespoon Oregano; 2 teaspoons Cumin; 1 teaspoon Salt; 1 teaspoon Black Pepper; Place all ingredients in a food processor and pulse until combined. Reserve ½ cup of marinade for glaze.; ½ cup Mojo marinade; ¼ cup sugar; ¼ cup honey; 2 Tablespoons Cider Vinegar; 2 Tablespoons Yellow Mustard; Place ingredients in a small pot over medium high heat. Whisk to combine and reduce by half until it begins to thicken. Place in small jar or bowl until ready for use.

Ingredients

2 pork tenderloins 1 ½-2lbs ea
16oz Mojo Marinade *recipe below
½ lb Deli Smoked Honey Ham sliced thin
½ lb Baby Swiss Cheese sliced thin
2 Loaves French or Italian Bread
Sliced Dill Pickles
Mustard

Mojo Marinade

1 ½ cup Orange Juice
¾ cup Olive Oil
¼ cup Lime Juice
½ cup fresh Cilantro chopped
4–5 cloves Garlic minced
2 Tablespoons fresh Mint chopped
1 Tablespoon Orange Zest
1 Tablespoon Oregano
2 teaspoons Cumin
1 teaspoon Salt
1 teaspoon Black Pepper
Place all ingredients in a food processor and pulse until combined. Reserve ½ cup of marinade for glaze.

Mojo Glaze

½ cup Mojo marinade
¼ cup sugar
¼ cup honey
2 Tablespoons Cider Vinegar
2 Tablespoons Yellow Mustard
Place ingredients in a small pot over medium high heat. Whisk to combine and reduce by half until it begins to thicken. Place in small jar or bowl until ready for use.

Instructions

Prepare Mojo Marinade *recipe below and reserve ½ cup for glaze. Place pork tenderloin in ziplock bag and pour marinade over. Refrigerate for 2-3 hours.
Prepare Big Green Egg or other grill for indirect smoking at 275⁰; add chunks of hickory wood to the hot coals for smoke flavor.
Drain excess marinade from tenderloin and place on grill. Cook for 40-45 min or until internal temp reaches 140⁰. Apply glaze *recipe below, and continue to cook for 10 minutes or until internal reaches 145-150⁰.
Remove tenderloin from grill and rest for 10 minutes before slicing.
Adjust vents on grill to increase temperature to 375⁰.
Slice French bread in half lengthwise and spread mustard on both inner sides. Layer swiss cheese, pickle slices, ham and pork tenderloin slices and place bread on top.
Place 3-4 pats of butter on bread and place on grill. Weight sandwich down with iron skillet and cook for 4-5 minutes. Flip sandwich and cook an additional 4-5 minutes, remove from grill and serve.