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'''Cuban Style Pork Tenderloin Sandwiches and Fried Plantains '''
Recipe courtesy Rachael Ray

'''Ingredients:'''<br>
'''Pork tenderloins, Cuban style: '''
* 1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed 
* Extra virgin olive oil or vegetable oil, for drizzling 
* 1 small onion, minced 
* 4 cloves garlic, finely chopped 
* 2 limes, zested 
* 1 large orange, zested 
* 1 teaspoon coarse salt 
* 1 teaspoon coarse black pepper 
* 1 teaspoon dried oregano 

'''Cuban sweet rolls: '''
* 8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls 
* 4 teaspoons sugar 

'''Fried Plantains: '''
* 1/4 cup corn oil, 4 turns of the pan 
* 4 black (ripe) plantains 
* 1 teaspoon fine salt 
* Relish for sandwiches: 
* 6 dill pickles, chopped 
* 1/2 cup sweet red pepper relish 
* 2 scallions, chopped 

'''Sandwich fixins: '''
* 1 pound shaved ham, from the deli counter 
* 1 pound shaved Swiss cheese, from the deli counter 
* 4 tablespoons butter, for toasting sandwiches 

'''Directions:'''<br>
'''Pork Tenderloin:'''
1. Preheat oven to 425 degrees F. 
2. Coat tenderloins with oil. 
3. 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. 
4. Heat a large skillet. 
5. Add a drizzle of oil and sear tenderloin on all sides. 
6. Then place in hot oven to roast 20 to 25 minutes. 

'''Sweet Cuban Rolls:'''
1. Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. 
2. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. 
3. When rolls come out of oven, split and pile on serving plate. 

'''Fried Plantains:'''
1. Preheat a stovetop griddle over medium high heat. 
2. Heat 1/4 cup corn oil in a heavy skillet over medium high heat. 
3. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. 
4. Remove from skillet to paper towel lined plate and season with fine salt.
 
'''Sandwiches:'''
1. Thinly slice meat on an angle. 
2. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. 
3. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. 
4. Use a heavy pan to press the sandwiches together. 
5. Toast until golden brown, then flip and toast the other side. 
6. Combine chopped pickles, sweet red pepper relish and scallions in a small bowl. 
7. Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms.
8. Press the sandwiches together. 
9. Put about 1 tablespoon of butter on the hot griddle and spread to coat. 
10. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. 
11. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side. 
12. Serve with a few slices of plantains per person as a side dish. 
[[Category:Entree]]
[[Category:Pork]]
[[Category:Internet]]