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.

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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.