Got To Be NC
Recipe by: Lisa Prince

Congratulations to Bob Mermelstein of Raleigh for winning the 2018 NC State Fair Pork Competition with the hearty, flavorful twist on the Cubano sandwich!

 

Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 45 minutes
Meal Type: Entree
NC Ingredients: pork

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Ingredients

Dry Rub:
1
tsp. brown sugar
1
tsp. garlic powder
1
tsp. grated lime zest
3/4
tsp. kosher salt
1/2
tsp. ground cumin
1/4
tsp. oregano
1/8
tsp. freshly ground black pepper
Pork:
1
lb. NC pork tenderloin
1
Tbsp. yellow mustard
4
oz. sliced Swiss cheese
2
oz. thinly sliced Black Forest ham
2
dill pickles thinly sliced and patted dry
1
tsp. olive oil

Directions

Make the dry rub:

Combine all rub ingredients in a small bowl and reserve.

Make the pork:

Preheat the grill to medium-high.

Roll cut the pork tenderloin and place fat-side down on a work surface. Cover with plastic wrap and pound to 1/4-inch thickness. Remove plastic wrap and spread the mustard on the pork. Lay the ham, Swiss cheese, and pickles along the center of the pork and roll from the long side. Tie with kitchen twine and rub with olive oil. Coat tenderloin with reserved dry rub.

Grill the tenderloin until the internal temperature reaches 145ΒΊ, about 22 minutes. Let rest 5 minutes before slicing.