Layers of Flavor

Friends, this one is coming in hot! I am so excited to get this Easy Roast Pork Tenderloin Cuban Sandwich recipe published so you can start building your own layers of flavor.

pork tenderloin on baking cheese, oil in a bowl, salt and pepper

salt and pepper covered pork tenderloin on baking sheet with oil and salt and pepper in bowls

I first had a Cuban sandwich years ago and immediately loved the unique combination of meats, mustard and pickles. An alternative to burgers, and just as easy to prepare, I promise!

What You’ll Need For Easy Roast Pork Tenderloin Cuban Sandwich

Pork Tenderloin – The prepackaged tenderloins available in my store are about 3 lbs., but they actually include 2 tenderloins, which is great because you can make one tenderloin for sandwiches one night and prepare the other the next night pared with veggies or potatoes.
Ham – I used a pre sliced black pepper ham, but feel free to use what you like. For example, deli ham will work. I find that buying the pre sliced ham quarters or halves are less expensive per pound than the sliced ham at the counter.
Cheese – I’ve had the pleasure of enjoying Cuban sandwiches created with Swiss or Gouda cheese; for this version I recommend Baby Swiss.
Dill Pickles & Pickled Sweet Onions – Cuban sandwiches traditionally use only pickles. When I first started working on this sandwich, I was envisioning a Cuban Rueben. Ruebens have sauerkraut, this sandwich has pickled Vidalia onions. There is a brand in my stores that makes amazing pickled onions. The onions are completely optional, but now that I’ve found them, I need to find more ways to use them! I hope you are able to locate a variation at your local store.
Spices, Mustard, Mayo, and Bread…. oh my! Mustard is also traditional on a Cuban sandwich. I prefer a brown mustard and again, was inspired by Ruebens which have a thousand island mayo-based spread. Combine the mustard, mayo, garlic powder, cumin, and oregano for a flavorful sandwich spread. All of this held together by two slices of sweet, dense Brioche bread.

pork tenderloin seared in cast iron skillet

sliced pork tenderloin on wood cutting board

How to Make Easy Roast Pork Tenderloin Cuban Sandwich

A tenderloin that’s actually tender.

Cooking this tenderloin is so easy and only takes about 20 minutes. Which makes this tenderloin a great option to prepare any night of the week, not just for sandwiches. Getting a good sear on the tenderloin creates flavor, texture and will reduce the cooking time in the oven.

To get a good sear, pat the tenderloin dry. Trim away excess fat; generously salt and pepper all sides. Using an oven safe pan, like a cast-iron skillet, coat the bottom of the pan with olive oil and keep the pan hot.

Whatever you do, don’t move the meat while you let it sear. It will be agonizing to not check on it… do not peek. Let it do its thing. After searing all sides, place the pan in the oven at 350 F and cook for about 15 minutes. See my notes under ‘What You’ll Need’ for additional thoughts on cooking pork to tender perfection.

mustard, mayo and spices in white bowls to make cuban sandwich sauce

Sauce and Accessories for Your Cuban Sandwich

Ok, so by now you have the tender, moist tenderloin well rested and ready to slice. A savory mustard sandwich spread and now you need the rest of your sandwich accessories.

Gather all the sandwich fillings and slices of tenderloin before you start assembly. I would also recommend buttering your bread (the sides that will contact the pan) before you start grilling. I always prefer using a cast-iron skillet because it holds an even heat. Keep the heat low and slow. To help melt the cheese, use a lid over the pan.

ham, cheese, onions, pickles, mustard and bread on white dishes

Putting Your Roast Pork Tenderloin Cuban Sandwich Together

Almost done! Below is the order in which I put my easy roast pork tenderloin Cuban sandwich together. If your pan is cold, I recommend assembling this in the pan just so you have a place to put the buttered side. But if you’ve made one already, and your pan is hot – either be quick with your stack or assemble on a plate, then transfer the sandwich to the hot pan.

bread, ham, and cheese, layered on white plate

bread, ham, cheese and sauce layered on white plate

Buttered bread, ham, then cheese which provides a smooth surface to slather on the mustard may spread. Pickles, onions, then thick slabs of tender pork tenderloin. Top with the other slice of buttered bread (not shown).

bread, ham, cheese, sauce, and pickles on white plate

bread, ham, cheese, sauce, pickles, and onions on white plate

bread, ham, cheese, sauce, pickles, onions, and pork layered on white plate

Grill for 1-2 minutes, checking occasionally until there is a golden crust, then flip. To do this, get a metal spatula under the sandwich, and with the other hand, carefully hold the sandwich together while flipping. If onions fall out, just stuff them back in at the end.

cuban roast pork sandwich assembled on white plate

Tips, Tricks, & FAQs

Pork can be pink. Pork can be enjoyed at an internal temp of 145F, which will be slightly pink in the middle but oh so tender. Use a digital meat thermometer to easily find the internal temp. Be sure to let the meat rest before slicing.
How to get a sear. These tips are above, but worth recapping for you here. Pat your meat dry to remove the barrier between the meat and the salt, pepper, and oil. Don’t move the meat while it cooks. Let that golden sear build.
Sweet bread. Cubans are traditionally made with Cuban bread, which is more of a white bread. I really like the sweet of the brioche with the salty pickles, pork and ham. Try a sturdy white bread or French bread for a different flavor.