1. Make my no-longer secret Mojo Sauce. Get a blender, throw
two big scoops of mayo into it, 1 pinch of sugar, and a pinch of salt, a bunch
of cilantro, a jalapeño pepper, a few slices of ginger, small clove garlic,
quarter cup of OJ and squeeze of lime. Then blend. I like to over-make this Mojo Sauce and keep
it in the fridge to use as a spread on any sandwich.
2. Cut the tenderloin in 3/4-inch medallions (like thick
silver dollar coins), marinate it in a zip-top bag with some olive oil mixed
with Dijon mustard for three hours before grilling.
3. Grill on your barbecue. The great part about grilling pork
tenderloin is that it cooks fast, it is easy to cook (no pink in center) and the
smoke and char gives the Other White Meat some real flavor. After you cook each
side through, set your "pork coins" aside.
4. Very quickly set your sliced honey ham deli meat on the
grill; it will be quick, but you can get the sugar in the honey marinade to
caramelize. Set it aside for assembly.
5. I like to toast my store-bought hot dog or burger bun
because the bread lacks any quality and, by toasting it, that makes it a little
stronger to pile my ingredients on. If
you have access to a great artisan hoagie roll, I recommend it.
6. Assemble on the toasted hot dog bun, set your pork
medallions at the base, pile the grilled honey ham, dump Mojo sauce
aggressively over the top and crown with pickles. I like the pickles that are a
little sweet, cut like quarters. Lastly, jam some plantain or potato chips in
the side fold of the bun for some crunch, texture and salt. Done!
Serves 2 to 4, depending on size of tenderloin and other recipes