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Cuban Pork Sandwiches

Prep Time: 30 min.
Cook Time: 25 min.
Total Time: 55 min.
Servings: 4

What you need

1/3 cup cider vinegar
1 garlic clove, minced
2 garlic cloves, peeled and halved
1 teaspoon ground cumin
1 teaspoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 pork tenderloin (about 1 pound)
1 small red onion, thinly sliced
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1/2 teaspoon salt
8 slices sourdough bread
8 slices Swiss cheese
1 cup water

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How to do it

1. For relish, in a small saucepan over medium heat, bring onion and water to a boil. Cook and stir for 1 minute; drain.

2. Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin.

3. 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.)

4. In a small bowl, mash the minced garlic, cumin and salt. Rub over tenderloin; place in a shallow baking pan.

5. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°.

6. Let stand for 10 minutes; thinly slice pork.

7. 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.

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Nutrition

Calories
757.95cal ( 37.9% of daily need)
Fat
23.23g ( 35.73% of daily need)
Saturated Fat
12.12g ( 75.74% of daily need)
Carbohydrates
81.16g ( 27.05% of daily need)
Sugar
5.31g ( 5.9% of daily need)
Cholesterol
125.23mg ( 41.74% of daily need)
Sodium
1799.55mg ( 78.24% of daily need)
Protein
54.5g ( 109.01% of daily need)
Vitamin B1
1.74mg ( 115.76% of daily need)
Selenium
79.91µg ( 114.16% of daily need)
Phosphorus
764.99mg ( 76.5% of daily need)
Vitamin B3
14mg ( 69.98% of daily need)
Vitamin B6
1.2mg ( 59.81% of daily need)
Vitamin B2
0.94mg ( 55.48% of daily need)
Calcium
549.48mg ( 54.95% of daily need)
Folate
206.69µg ( 51.67% of daily need)
Manganese
0.94mg ( 46.86% of daily need)
Vitamin B12
2.46µg ( 41% of daily need)
Zinc
5.96mg ( 39.75% of daily need)
Iron
6.84mg ( 37.97% of daily need)
Vitamin C
26.11mg ( 31.64% of daily need)
Magnesium
100.85mg ( 25.21% of daily need)
Potassium
802.58mg ( 22.93% of daily need)
Copper
0.4mg ( 20.02% of daily need)
Fiber
4.37g ( 17.49% of daily need)
Vitamin B5
1.69mg ( 16.87% of daily need)
Vitamin A
737.09IU ( 14.74% of daily need)
Vitamin E
0.91mg ( 6.05% of daily need)
Vitamin K
4.7µg ( 4.48% of daily need)
Vitamin D
0.62µg ( 4.13% of daily need)

Breakdown

Proteins
29%
Fat
27.81%
Carbs
43.19%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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