October 04, 2017
A couple weeks ago we were asked to do an array of Cuban Sandwiches as one of the choices for a luncheon. Ok, you ought to know by now – we can’t leave well enough alone, for we just have to put our own spin on whatever to make it a bit different. But how can one improve on a Cuban sandwich?
So of course, we had to use Le Segunda Cuban bread – which we bought fresh that morning. The smells at Le Segunda make you want to visit daily…and we would if we had the time. Then, we used a quality ham and sliced it thin, same with the hard salami and we used Norwegian Jarlsberg cheese. Jarlsberg is my favorite Swiss-type cheese for this Cuban. We made our own dill pickles and cut them length-wise so you had a bite of pickle in each bite.
NOW – the Piece De Resistance, the Coup De Grace, if you will – was the mojo-sour-orange Pork Tenderloin we made especially for this Cuban. We marinated pork tenderloins for 24 hours in fresh sour orange juice, and homemade mojo with lots of garlic, oregano, herbs and spices. These tenderloins sat covered in this wonderfully flavor-packed marinade (under refrigeration) for what seemed like forever. It was killing me.
Then, we seared each tenderloin in a cast-iron skillet to caramelize each side, and put them in a 450 degree oven for 6 minutes – let them rest and cool, then refrigerated them for a few hours so they could be hand-sliced perfectly thin. OH-MY-GOSH was this meat tender, succulent, juicy, and delicious. It made the Cuban my new favorite in the BAY.