Ingredients

• 2 lbs pork tenderloin
• 2 limes' zest
• 1/2 cup fresh-squeezed lime juice
• 1/2 cup fresh-squeezed orange juice
• 1/2 cup honey
• 3 tsp kosher salt,
• 1 tsp garlic powder
• 1 bay leaf
• 1 tsp cumin
• 1 chipotle in adobo (or crushed red pepper)
• Fresh cilantro
• Dill pickles
• 1 pound thinly sliced Swiss cheese
• 1 pound thinly sliced good-quality deli ham
• Mayonnaise
• Mustard, optional
• Butter, optional

Instructions

1. Trim the pork tenderloin of any excess fat and silver skin.
2. 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.
3. 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.
4. Preheat oven to 400 degrees F.
5. 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.
6. 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.
7. 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.
8. Press the sandwiches in a hot panini grill until outside is toasty and cheese is melted.

Ingredients

• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1 tablespoon granulated sugar
• 1/2 jicama, grated on large holes of box grater
• 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

Instructions

1. 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.
2. (*This recipe comes from Bobby Flay. Gracias!)