Preheat oven to 425 degrees. Line a rimmed baking pan with foil; set aside. Pat pork dry with paper towels. Combine onions, olive oil, garlic, lime and orange zests, salt, pepper, and oregano in a medium bowl. Rub mixture on pork.
Hot, cheesy, and full of protein. You're going to love these traditional Cuban pork sandwiches.
Servings and Ingredients
|1 (1-lbs.) pork tenderloin|
|1 c. Hy-Vee Short Cuts chopped white onions|
|1 tbsp. Gustare Vita olive oil|
|3 clove(s) garlic, minced|
|2 tsp. lime zest|
|1 tsp. orange zest|
|1 tsp. Hy-Vee Kosher sea salt|
|1 tsp. Hy-Vee cracked black pepper|
|1 tsp. Hy-Vee dried oregano leaves|
|12 (3-oz. each) slices Hy-Vee Bakery Grains of the Earth bread, about 1/2-inch-thick|
|2 tbsp. Hy-Vee yellow mustard, divided|
|12 Hy-Vee refrigerated kosher dill pickle sandwich slices|
|1 lbs. deli sliced uncured smoked ham|
|1 lbs. deli sliced oven-roasted turkey breast|
|12 slice(s) deli sliced baby Swiss cheese|
Things To Grab
- Rimmed baking pan
- Aluminum foil
- Paper towels
- Medium bowl
- Large skillet
- Meat thermometer
- Grill pan
- Hy-Vee nonstick cooking spray
Heat a large skillet over medium heat. Sear pork on all sides, about 10 minutes. Place on prepared baking pan. Bake for 25 minutes or until done (145 degrees). Transfer pork to a cutting board; let rest for 10 minutes. Cut into thin slices.
Spread 1/2 teaspoon mustard on each bread slice. Top half of the bread slices with pickle slices, pork tenderloin slices, ham, turkey, and Swiss cheese slices. Top with remaining bread slices.
Spray a grill pan with nonstick spray; heat over medium-high heat. Grill sandwiches in batches for 6 minutes or until bread is golden brown and cheese is melted, turning once halfway through.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 165mg
- Sodium: 2920mg
- Total Carbohydrates: 87g
- Protein: 66g