Cuban Grilled Pork Sandwich

Author: Canadian Living

  • Portion size 8 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1 tablespoon chili powder
  • 1 clove garlic minced
  • 1/4 teaspoon pepper
  • 1 pinch salt
  • 1 pork tenderloin (12 oz/375 g)
  • 1 bread loaf
  • 1/4 cup light mayonnaise
  • 2 teaspoons Dijon mustard
  • 6 oz sliced Black Forest ham
  • 6 slices dill pickles
  • 4 oz sliced Swiss cheese

Method

In bowl, whisk together oil, chili powder, garlic, pepper and salt ; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place pork on greased grill over medium-high heat; close lid and cook, turning once, for 16 to 20 minutes or until just a hint of pink remains inside and juices run clear when pork is pierced. Transfer to cutting board; let cool. Slice thinly on the diagonal.

Using serrated knife, cut bread loaf in half horizontally. Combine mayonnaise with mustard; spread on cut sides of loaf. Layer sliced ham, pork, dill pickles then cheese on bottom. Sandwich with top half of loaf. (Make-ahead: Wrap in foil and refrigerate for up to 6 hours.) Cut into eighths to serve.

Nutritional facts <b>Per serving:</b> about

  • Sodium 824 mg
  • Protein 22 g
  • Calories 345.0
  • Total fat 13 g
  • Cholesterol 45 mg
  • Saturated fat 4 g
  • Total carbohydrate 34 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cuban Grilled Pork Sandwich