This recipe is a fresh take on a classic Cuban sandwich! By grilling the citrus for the marinade, it adds a deep, caramelized flavor that makes the pork taste like it was cooked over an open flame!

Prep Time: 10 min.

Cook Time: 16 min.

Yields: 4 sandwiches

Ingredients:

MARINADE

  • 2 limes, divided
  • 1 orange, divided
  • 2 tbsp canola oil
  • 1 tbsp Carnitas Slow Cooker Seasoning
  • 2 garlic cloves

SANDWICH

  • 1 boneless pork tenderloin
  • 1 large ciabatta loaf (or 4 individual loaves)
  • 2 tbsp Dijon mustard
  • 1/4 cup mayonnaise
  • 8 slices Swiss cheese
  • 8 slices ham
  • 1/4 cup sliced pickles

Directions:

  1. To make the marinade, use the juicer to juice 1 of the limes and half of the orange. Add the juice, oil, seasoning and garlic pressed with the garlic press to the Measure, Mix and Pour. Mix until blended.
  2. Trim the pork and cut in half width-wise, then in half length-wise. Place the pieces into a medium bowl and add 1/4 cup of the marinade to the pork. Let them sit in the refrigerator, covered, for at least 5 min. or up to 30 min.
  3. Cut the remaining lime in half. Heat the non-stick double-burner grill and 1 grill press over medium heat for 3-5 min.
  4. Add the pork to one side of the grill and cover it with the grill press. Add the remaining citrus halves to the other side of the grill. Grill both for 8 min, turning the pork halfway through cooking.

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