For the Roast Pork
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon lime juice
- 1 tablespoon light brown sugar
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 2 garlic cloves, smashed
- 1 pound pork tenderloin
For the Cuban Sandwich
- Four 8-to-10-inch Cuban sandwich loaves, halved lengthwise
- 1 stick unsalted butter, softened and divided
- 1 cup yellow mustard
- 1 pound sliced honey-glazed ham
- 4 large dill pickles, thinly sliced crosswise
- Roast pork
- 8 ounces (16 each) Swiss cheese slices
- Kosher salt, to taste
- Make the roast pork: Preheat the oven to 450° and line a sheet pan with foil. In a mini food processor, combine all of the pork ingredients, except for the tenderloin, and purée until smooth. Transfer to a medium bowl and add the tenderloin, tossing to coat. Cover in plastic and let marinate on the counter for 30 minutes.
- Transfer the tenderloin to the prepared sheet pan and pour the marinade over top. Roast until the pork has reached an internal temperature of 140° on an instant-read thermometer inserted into the center, 20 to 25 minutes. Transfer to a cutting board and let rest for 5 minutes, then carve into ¼-inch slices on a bias.
- Meanwhile, prepare the sandwiches: Rub the outer side of the top and bottom of each loaf with 1 tablespoon of the softened butter and arrange, butter-side down, on a cutting board. Spread 2 tablespoons of yellow mustard on the inside of each piece of bread. On the bottom half of each loaf, layer a quarter of the ham, followed by a quarter each of the pickle slices, roast pork and cheese. Season with a pinch of salt and close with the top half of the bread. Repeat with the remaining loaves and fixings.
- Heat up a panini maker according to the directions. Then, working in batches, press the sandwiches until golden brown and the cheese has melted, 5 to 6 minutes. Transfer to a board and cut each one in half on a bias, then serve.
Source: Tasting Tables or their article “Hot off the Press“.