Cuban sandwich with caramelized pork

Ingredients:

Sandwich

• 4 Cuban buns, halved lengthwise
• 16 thin slices Swiss cheese
• 110 g (8 tbsp) softened butter
• 1 tbsp. canola oil
• 8 thin slices Serrano ham (cured ham)

Pork

• 700 g pork tenderloin (fat trimmed)
• Salt and ground black pepper
• 1/4 cup steak seasoning
• 3 tbsp. l. canola oil

Pickles

• 2 Kirby cucumbers, sliced ​​into 0.5 cm thick rounds
• 3 cups white wine vinegar
• 1/4 cup chopped fresh dill
• 1/4 cup sugar
• 2 tablespoons coarse salt
• 1 teaspoon coriander seeds
• 1 tsp. mustard seeds

Garlic mayonnaise

• 2 cloves of garlic, crushed into a paste
• 2 heaped tablespoons of grain mustard
• 2 tsp finely chopped fresh oregano
• 3/4 cup mayonnaise
• Salt and ground black pepper

Sour Orange Glaze

• 2 cups freshly squeezed orange juice
• 1/2 cup freshly squeezed lime juice
• 2 tablespoons clover honey
• 1 tbsp. white wine vinegar
• Salt and ground black pepper

Preparation:

1. For pickled cucumbers: In a medium saucepan, combine the vinegar, dill, sugar, salt, coriander, and mustard. Bring to a boil over high heat and simmer until the sugar and salt dissolve. Remove from heat and let cool for 15 minutes. Place the cucumbers in a medium bowl, pour the marinade over them, cover, and refrigerate for at least 30 minutes and up to 24 hours.
2. For the tart orange glaze: In a small saucepan (enameled or stainless steel), combine the orange and lime juice and simmer over high heat until reduced to 1/2 cup, about 20 minutes. Add honey, vinegar, salt, and pepper. Let cool slightly.
   
   For pork: Preheat the oven to 220°C. Season the meat with salt and pepper and rub it with the spice mixture. Let it rest for 15 minutes at room temperature.
   
   Heat oil in a cast iron or other ovenproof skillet over high heat until shimmering. Add the pork and sear until golden brown on all sides, about 2 minutes per side. Brush the meat generously with orange glaze and place the skillet in the oven.
3. Brush the pork with the glaze every few minutes and roast until a candy thermometer inserted into the center registers 145°F (63°C), about 10 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork thinly.
   
   For garlic mayonnaise: In a small bowl, combine mayonnaise, mustard, oregano, garlic, salt, and pepper to taste. Stir the sauce and let it sit at room temperature for at least 15 minutes to allow the flavors to meld.
4. For the serrano ham: Heat oil in a small saucepan until it reaches 180°C (350°F). Add ham slices one at a time and fry until crisp, about 30 seconds. Transfer to a paper towel-lined plate to absorb excess fat.
   
   To serve: Spread garlic mayonnaise on the top and bottom of the bun and top each with 2 slices of cheese. Place a few cucumber slices on the bottom of the bun. Top with 4-5 slices of pork and 2 slices of grilled ham. Press the top and bottom of the sandwich together.
   
   Brush the outsides of the buns with butter. Heat a cast iron skillet over low heat. Place two sandwiches face down and press them down with a foil-wrapped brick, or place foil over the sandwiches and press them down with another heavy cast iron skillet.
   
   Cook until the bread is crispy, then flip and continue cooking until the bottom is crispy and the cheese is melted, 6-8 minutes total. Cut in half and eat.