Cuban Style Pork Tenderloin Sandwiches and Fried Plantains

Deselect All

Pork tenderloins, Cuban style: 

1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed

Extra virgin olive oil or vegetable oil, for drizzling

1 small onion, minced

4 cloves garlic, finely chopped

2 limes, zested

1 large orange, zested

1 teaspoon coarse salt

1 teaspoon coarse black pepper

1 teaspoon dried oregano

Cuban sweet rolls:

8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls

4 teaspoons sugar

Plantains:

1/4 cup corn oil, 4 turns of the pan

4 black (ripe) plantains

1 teaspoon fine salt

Relish for sandwiches:

6 dill pickles, chopped

1/2 cup sweet red pepper relish

2 scallions, chopped

Sandwich fixins:

1 pound shaved ham, from the deli counter

1 pound shaved Swiss cheese, from the deli counter

4 tablespoons butter, for toasting sandwiches

Frozen Mojito Slushes, recipe follows

Frozen Mojito Slushes: For every 4 slushes, you will need:

1 pint lime sorbet or 1 can lime ade from frozen juice sectio

8 shots light rum

1/2 cup mint leaves

1 tray ice cubes