Easy Roast Pork Tenderloin Cuban Sandwich
Easy Roast Pork Tenderloin Cuban Sandwich is quick to prepare and packed with flavor. Tender pork, brioche bread, sweet onions and pickles!
Equipment
- oven safe pans, cast-iron preferred
- mixing bowl
- measuring cups
- measuring spoons
- cutting board
- serrated knife
- metal spatula
Ingredients
Roast Pork Tenderloin
- 1 lb pork tenderloin
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 Tablespoons olive oil
Sandwich Spread
- 1/3 cup spicy brown mustard
- 1/4 cup mayonnaise
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Sandwich Accessories
- 8 slices Brioche bread
- 4 Tablespoons butter
- 16 slices ham
- 16 slices baby Swiss
- dill pickle slices
- pickled Vidalia onions (optional)
Instructions
Roast Pork Tenderloin
- Preheat. Preheat the oven to 350 ℉
- Dry. Pat the pork tenderloin dry. Trim any excess fat. Rub salt and pepper into the tenderloin.1 lb pork tenderloin, 1 teaspoon sea salt, 1/4 teaspoon ground black pepper
- Sear. Pour olive oil in an oven safe pan, preferably a cast-iron skillet. Heat oil over medium high heat. Once glistening, carefully place the tenderloin in the oil. Cook for 2 minutes... do not move the roast. At the end of the 2 minutes, flip and repeat on the other side. Repeat for 1 minute on the remaining raw sides.2 Tablespoons olive oil
- Bake. After searing all sides, place the pan in the middle rack of the oven. Bake for 15 minutes or until the internal temperature at the thickest point is 145℉. The center will be slightly pink. If you'd like a more well-done center, cook until 150℉ - 160℉
- Rest. Once cooking is finished, pull the roast out of the oven, and let it rest for 5 minutes on a cutting board.
Sandwich Spread
- Sauce. While the tenderloin is cooking in the oven, prepare the sauce. Combine mustard, mayonnaise, cumin, oregano, and powdered garlic. Mix well.1/3 cup spicy brown mustard, 1/4 cup mayonnaise, 1 teaspoon cumin, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder
Assembly
- Slice. Slice the tenderloin into 1/2" slices, about 2 slices per sandwich.
- Butter. Butter two slices of bread on one side each.8 slices Brioche bread, 4 Tablespoons butter
- Assemble. Place the buttered side of one slice in a frying pan. Layer on ham, cheese, spread, pickles, pickled onions, and slabs of pork tenderloin. Top with the other slice of buttered bread with the unbuttered side on top of the meat.16 slices ham, 16 slices baby Swiss, dill pickle slices, pickled Vidalia onions (optional)
- Grill. Over low heat, grill the sandwich until a golden crust forms. I also like to put a lid over the sandwich to create more heat on top, which will melt the cheese. Flip the sandwich and grill the other side. Using a metal spatula with one hand and with the other, carefully hold the top slice of bread in place until the sandwich is completely flipped. Grill until golden.
- Enjoy!