Cuban Style Pork Tenderloin Sandwiches And Fried Plantains

Recipe Ingredients

		Pork Tenderloins, Cuban Style
1 2/3 lbs	756g / 26oz	Pork tenderloin - (to 2 lbs) - trimmed
		= (average pkg weight for 2 pieces)
		Extra-virgin olive oil - for drizzling
		= (or vegetable oil)
1		Onion - minced (small)
4		Garlic cloves - finely chopped
2		Limes - zested
1		Orange - zested (large)
1 teaspoon	5ml	Coarse salt
1 teaspoon	5ml	Coarsely-ground black pepper
1 teaspoon	5ml	Dried oregano
		Cuban Sweet Rolls
8		Crusty rolls
		= (such as Portuguese rolls, torpedo
		Loaves or muffaletta style round rolls)
4 teaspoons	20ml	Sugar
		Plantains
1/4 cup	59ml	Corn oil
4		Black (ripe) plantains
1 teaspoon	5ml	Fine salt
		Relish For Sandwiches
6		Dill pickles - chopped
1/2 cup	118ml	Sweet red pepper relish
2		Scallions - chopped
		Sandwich Fixins
1 lb	454g / 16oz	Shaved ham - from the deli
		Counter
1 lb	454g / 16oz	Shaved Swiss cheese - from the deli
		Counter
4 tablespoons	60ml	Butter - for toasting
		Sandwiches
		Frozen Mohito Slushes - (see recipe)

Recipe Instructions

Preheat oven to 425 degrees.

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. Wash hands.

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.

Preheat a stovetop griddle over medium-high heat.

Heat 1/4 cup corn oil in a heavy skillet over medium-high heat. Peel plantains and cut in half lengthwise, then slice each half into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.

To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.

Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.

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.

Serve with a few slices of plantains per person as a side dish. Frozen Mohitos Slushes make a great drink or dessert.

This recipe yields up to 8 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C50) - from the TV FOOD NETWORK

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