Cuban Pork Sandwiches

PaulaG's Note:

Recipe is from Taste of Home and is being posted for ZWT.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

Relish

• 1 small red onion, thinly sliced
• 1 cup water
• 1 (7 1/4 ounce) jar roasted sweet red peppers, drained and chopped
• 1/3 cup cider vinegar
• 2 garlic cloves, peeled and halved
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin

Sandwich

• 1 garlic, cloved minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 (1 lb) pork tenderloin (about 1 pound)
• 1 teaspoon olive oil
• 8 slices sourdough bread
• 8 slices swiss cheese

Directions:

1. For the relish, in a small saucepan over medium heat, bring the onion and water to a boil.
2. Cook for 1 minute, stirring frequently; drain.
3. Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin.
4. Let stand at room temperature for 1 hour; remove and discard the garlic.
5. Cover and place in refrigerator.
6. To make the sandwiches, mash the minced garlic, cumin and salt.
7. Rub over the tenderloin; place in a shallow baking pan and bake uncovered at 425 degrees for 35-30 minutes or until a meat thermometer reads 160 degrees.
8. Allow to stand for 10 minutes; slice thin.
9. Over medium heat, heat the oil in a large skillet.
10. Top four slices of bread with pork, add the desired amount of relish and 2 slices of cheese; top with remaining bread.
11. Cook the sandwiches for 2 to 4 minutes on each side or until golden brown.
12. The yield is 4 sandwiches and 2 cups of relish.

Reviews

[invictus]

This is fabulous! A wonderful dinner for my family. I did roast my own red peppers but followed the recipe otherwise exactly. Thanks for allowing me to visit Cuba culinarily.

[Slim PA]

Bravo! We really loved this sandwich! The tenderloin stands on its' own and we'll definitely be using it in our roast tenderloin rotation. The relish was outstanding. I really like how you boil the onion to get them a little soft but still crunchy. Thanks Paula for a keeper! Made for ZWT 5.

[cookiedog]

We really enjoyed these for dinner and I'm looking forward to having the extra one for lunch tomorrow. I used some left over pork loin, bolillos and provolone cheese, but otherwise followed the recipe. The relish was so flavorful that there really is no need to add mayonnaise. Gracias for the trip to Cuba Paula. Made for ZWT 5 by a fellow Epicurean Queen.