Mojo Marinated Pork Tenderloin Grilled for a Cuban Sandwich

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If you’re a fan of Cuban Sandwiches then you’re going to love this recipe. First I make a fresh mojo marinade and cover 2 whole pork tenderloins in it for a couple hours. (Be sure to reserve ½ cup of the marinade for the glaze).

Once the pork has soaked up all the delicious flavor from the marinade, fire up the Big Green Egg and bring the temperature to 275300⁰ throw a few chunks of Hickory grillewood.com on the hot coals for smoke.

Place the tenderloins on the grill and cook for about 40 minutes. Use the reserved marinade to make a mojo glaze: Heat a small pot over medium high heat and add the marinade, ¼ cup sugar, ¼ cup honey, 2 Tablespoons cider vinegar and 2 Tablespoons Yellow mustard. Whisk it all together and reduce by half until it forms a thick glaze.

Once the pork tenderloins hit about 140 internal (about 40 minutes on the grill) brush the outside with the glaze and continue to cook for another 10 minutes or an internal of 145150⁰. Get them off the heat and rest for 10 minutes before slicing into thin pieces.

Crank the grill heat up to 375⁰ by opening the vents and get ready to assemble the sandwiches.

First split a couple loaves of French or Italian bread in half lengthwise creating a top and bottom piece. Spread yellow mustard on the inside of both halves and layer with Swiss Cheese slices, dill pickles, Deli Style smoked honey ham, and plenty of slices of the tenderloin. Top with the other half of bread and place a few pats of butter on top.

When the grill is good and hot, place the sandwiches on directly on the rack and use a heavy case iron pan to press them down. Cook for 45 minutes and flip over and repeat the process. Carefully remove them from the grill (they will be smokin’ hot!) and cut in half to serve.

Cuban Sandwiches are packed with flavor from the marinated pork to the crispness of the dill pickle and creaminess of the swiss cheese. It’s one sandwich that’s guaranteed to make your taste buds happy!

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