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The Summery Cubano


1 pork tenderloin

1 cup olive oil

3 tablespoons dijon mustard

8 to 10 honey ham deli slices

1 jar of pickles

1 bag of plantain chips or thick plain chips

Mojo Sauce (see ingredients in step 1)

Standard hot dog or burger buns


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

Recipe from Mario Del Pero of Mendocino Farms

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