So for St. Patrick’s Day last weekend, we decided to have friends over and eat some Cuban-inspired food. I wanted to share our menu which includes some Cuban-esque sandwiches, and a tropical slaw salad. What a way to welcome spring in my opinion!
Trim the pork tenderloin of any excess fat and silver skin.
Place the lime zest, lime juice, honey, salt, garlic powder, bay leaf, and cumin in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill, about 1 hour. Remove the reserved marinade from the refrigerator.
Preheat oven to 400 degrees F.
Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes or until the tenderloin reaches an internal temperature of 140 degrees F.
Remove the tenderloin from the oven and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and thinly slice meat at an angel.
Spread both cut sides of the bread with a tablespoon or so of mayo or butter. Spread a thin layer of mustard, if using. Add the cheese pork tenderloin, a few slices ham, and a generous layer of pickles. Top with a few slices cheese.
Press the sandwiches in a hot panini grill until outside is toasty and cheese is melted.
1/2 small red onion, grated on large holes of box grater
1/4 head red cabbage, grated on large holes of box grater
1 large carrot, grated on large holes of box grater
3 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.