Recipe courtesy of Rachael Ray
Recipe courtesy of Rachael Ray
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30 Minute Meals
Cuban Style Pork Tenderloin Sandwiches and Fried Plantains
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- Level: Intermediate
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: Up to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1782
- Total Fat
- 127 g
- Saturated Fat
- 30 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 7 g
- Sugar
- 42 g
- Protein
- 54 g
- Cholesterol
- 167 mg
- Sodium
- 1583 mg
Put The Buena Vista Social Club on the stereo and invite over a few friends to make a weeknight trip to Cuba! Put on your best cabana shirts and keep a limbo pole on hand!
- Level: Intermediate
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: Up to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1782
- Total Fat
- 127 g
- Saturated Fat
- 30 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 7 g
- Sugar
- 42 g
- Protein
- 54 g
- Cholesterol
- 167 mg
- Sodium
- 1583 mg
Ingredients
Pork tenderloins, Cuban style:
Cuban sweet rolls:
Plantains:
Relish for sandwiches:
Sandwich fixins:
Frozen Mojito Slushes: For every 4 slushes, you will need:
Directions
- Preheat oven to 425 degrees F.
- Coat tenderloins with oil. 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. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
- Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
- Preheat a stovetop griddle over medium high heat.
- Heat 1/4 cup corn oil in a heavy skillet over medium high heat. 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. Remove from skillet to paper towel lined plate and season with fine salt.
- To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
- Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
- Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
- Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert.
Frozen Mojito Slushes: For every 4 slushes, you will need:
Yield:
4 cocktails, for 8, double the recipe.
- In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.
