Thursday, August 16, 2012

Cuban Pork Sandwiches

Where have I been you ask?  I took a vacation!  Ok, that may be a stretch but I did go to California.  It was a surprise and a whirlwind.  We learned we were going on Sunday night and we left Wednesday morning.  Did I mention that I traveled with 30 other people?  14 of them are in the picture below. The other 16 were parents and family members of these awesome kids.

My son would be the guy in the front row on the right with the medal around his neck in full view and both arms in the air.  That's Domo and he's a hellofa baseball player if I do say so myself.  That's his pony baseball team that won the regional finals (AK, WA, OR, ID) and advanced to the western zone finals which took place in Whittier, California.  My husband is the guy in the very back on the right hand side.  He's the pitching coach.  I could go on and on and on about how proud I am and go into details about how well they played and why I'm so proud to be a baseball mom.........oh wait, maybe I just did! 

I've been super busy!  I haven't been in the kitchen much lately, and I haven't snapped a photo of food in over six weeks.  Did I mention that I need a new camera AND time to learn photoshop?  Harump, it's only a dream.  I broke my camera but I'm still using it. That's just how it is for right now.

Still, it's a perfect time to be eating this sandwich so I needed to share it with you before it's time to pack away the grill for the season.  You don't have to grill it of course but if you can you should!

Cuban Pork Sandwiches ever so slightly adapted from here
1 small red onion, thinly sliced
1 cup water
2 large red bell peppers, charbroiled with skins removed, and chopped
1/3 cup cider vinegar
2 garlic cloves, peeled and halved
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin
1 garlic, cloved minced
1 tsp ground cumin
1/2 tsp salt
1 (1 lb) pork tenderloin
1 tsp olive oil
8 buns of your choice (I made my own buns)
8 slices swiss cheese

For the relish, in a small saucepan over medium heat, bring the onion and water to a boil. Cook for 1 minute, stirring frequently; drain. Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin.  Let stand at room temperature for 1 hour; remove and discard the garlic. Cover and place in refrigerator.

To make the sandwiches, mash the minced garlic, cumin and salt. Rub over the tenderloin; place in a shallow baking pan and bake uncovered at 425 degrees for 35-30 minutes or until a meat thermometer reads 160 degrees.   Allow to stand for 10 minutes; slice thin.

Over medium heat, heat the oil in a large skillet. Top four slices of bread with pork, add the desired amount of relish and 2 slices of cheese; top with remaining bread.  Cook the sandwiches for 2 to 4 minutes on each side or until golden brown.

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Inactive Time: 2 hours

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