Cuban Pork Sandwich

posted in: Pork, Sandwich | 0

I love the flavor combination in this pork tenderloin sandwich. We bought a refurbished panini press several years ago and like to use it to make sandwiches like this one. Using a panini press, I usually don’t oil or butter the bread. I always end up having leftover relish when I make this, so you should be able to use double the amount of pork for the same amount of relish, which I highly recommend because the relish is yummy and this always makes a great lunch the next day.

Cuban Pork Sandwich
Author: 
Recipe type: Sandwich
Serves: 4
 
Ingredients
  • 1 small red onion, thinly sliced
  • 1 cup water
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • ⅓ cup cider vinegar
  • 2 garlic cloves, peeled and halved
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon ground cumin
  • SANDWICH:
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 pork tenderloin (about 1 pound)
  • 1 teaspoon olive oil
  • 8 slices sourdough bread
  • 8 slices Swiss cheese
Instructions
  1. For relish, in a small saucepan over medium heat, bring onion and water to a boil. Cook and stir for 1 minute; drain. Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin. Let stand at room temperature for 1 hour. Discard garlic. (Relish can be made ahead and stored in the refrigerator for up to 1 week.)
  2. In a small bowl, mash the minced garlic, cumin and salt. Rub over tenderloin; place in a shallow baking pan. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes; thinly slice pork.
  3. Heat oil in a large skillet over medium heat. Top four slices of bread with pork, desired amount of relish and two slices of cheese; top with remaining bread. Cook sandwiches for 2-4 minutes on each side or until golden brown.
Nutrition Information
Serving size: 1 sandwich Calories: 500 Fat: 21 g Saturated fat: 12 g Carbohydrates: 39 g Sodium: 1116 mg Fiber: 3 g Protein: 41 g Cholesterol: 113 mg
11 Weight Watchers Smart Points per serving (11 points is sometimes higher than I want to spend on a sandwich. In this particular meal, the side dish that I made was higher in points, so I chose to eat half of a sandwich instead of a whole one. You could also lower the points by using a light bread and light cheese.)

*This recipe was created by Taste of Home Magazine*

For relish, in a small saucepan over medium heat, bring onion and water to a boil. Cook and stir for 1 minute; drain.

Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin. Let stand at room temperature for 1 hour. Discard garlic. (Relish can be made ahead and stored in the refrigerator for up to 1 week.)

In a small bowl, mash the minced garlic, cumin and salt.

Rub over tenderloin; place in a shallow baking pan. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes; thinly slice pork.

Heat oil in a large skillet over medium heat. Top four slices of bread with pork, desired amount of relish and two slices of cheese; top with remaining bread. Cook sandwiches for 2-4 minutes on each side or until golden brown.

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