Cuban Pork Sandwiches Recipe

Ingredients

• 1 small red onion, thinly sliced
• 1 cup water
• 1 jar (7 ounces) 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 clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 pork tenderloin (about 1 pound)
• 1 teaspoon Crisco® Extra Virgin Olive Oil or Canola Oil
• 8 slices sourdough bread
• 8 slices Swiss cheese

Directions

• 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. Yield: 4 servings (2 cups relish).

Cuban Pork Sandwiches published in Taste of Home April/May 2007, p41