posted by Mai 04-11-103 5:07 AM
Loin Cubano
1 pound of 3/4 inch thick pork tenderloin, trimmed & sliced
1 tablespoon butter
8 thin slices (4 ounces) smoked Gouda cheese
4 French sandwich rolls, 6-inch, split
1/2 small red onion, thinly sliced
Marinade:
1 small onion, finely chopped (about 1/2 cup)
1/4 cup finely chopped cilantro
3 cloves garlic minced
Juice of 1 orange
Juice of 1 lime
2 tablespoons honey
2 tablespoons black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
Mango Salsa:
1/2 cup medium salsa
1/3 cup finely diced fresh mango (or pineapple if preferred)
Cut pork tenderloin into eight pieces. Pound pork pieces with meat mallet between two sheets of waxed paper or plastic wrap until approximately 1 inch thick.
For marinade, combine onion, cilantro, garlic, orange and lime juice, honey, pepper, cumin, salt and oregano in large shallow dish. Add pork to marinade, turning to coat. Cover with plastic wrap and marinate in refrigerator 2 to 24 hours.
For salsa, combine salsa and mango. Let stand at least 1 hour to allow flavors to blend.
Heat butter in large skillet over medium heat. Remove pork from marinade; discard marinade. Cook pork 6 to 8 minutes per side or until temperature reaches 155 to 160ºF and pork is juicy and barely pink inside. (Pork should be cooked in single layer in skillet; cook in two batches if necessary.) Top pork with cheese during last minute of cooking to melt cheese. Place pork on rolls; top with onion slices. Serve open-faced with Mango Salsa, if desired.