Cuban sandwich with mojo pork

Name: Cuban sandwich with mojo pork
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 lb (450 g) pork tenderloin; ¼ cup (60 ml) Blanche de Chambly beer (or your favorite Belgian white beer); ¼ cup (60 ml) fresh mint leaves, roughly chopped; ¼ cup (60 ml) fresh cilantro leaves, roughly chopped; 2 garlic cloves, finely chopped; Juice of 1 orange; Zest of ½ orange; Juice of 1 lime; Zest of ½ lime; 2 tbsp (30 ml) extra virgin olive oil; 2 tsp (10 ml) ground cumin; 1 tsp (5 ml) dried oregano; Salt and freshly ground black pepper; Dijon mustard, to taste; 4 panini breads; 8 slices smoked ham; Dill pickle slices, to taste; 8 slices Le Cantonnier raclette cheese (or other semi-firm raclette cheese); 2 tbsp (30 ml) butter, or more as needed

Preparation 15 min
Refrigeration 3 h
Cooking 10 min
Servings 4
Freezing I do not suggest

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Mojo pork

1 lb (450 g) pork tenderloin
¼ cup (60 ml) Blanche de Chambly beer (or your favorite Belgian white beer)
¼ cup (60 ml) fresh mint leaves, roughly chopped
¼ cup (60 ml) fresh cilantro leaves, roughly chopped
2 garlic cloves, finely chopped
Juice of 1 orange
Zest of ½ orange
Juice of 1 lime
Zest of ½ lime
2 tbsp (30 ml) extra virgin olive oil
2 tsp (10 ml) ground cumin
1 tsp (5 ml) dried oregano
Salt and freshly ground black pepper

Sandwiches

Dijon mustard, to taste
4 panini breads
8 slices smoked ham
Dill pickle slices, to taste
8 slices Le Cantonnier raclette cheese (or other semi-firm raclette cheese)
2 tbsp (30 ml) butter, or more as needed

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Preparation

Using a small sharp knife, pierce the pork tenderloin deeply in about 20 places all over the surface. This step is crucial: it opens the fibers so the marinade penetrates quickly even with short marinating time.
In a bowl, whisk together the beer, mint, cilantro, garlic, orange and lime juices and zests, olive oil, cumin and oregano. Season generously with salt and pepper.
Place the pork tenderloin in a resealable bag. Pour three-quarters of the marinade over the pork. Reserve the remaining quarter in the fridge in a separate container for basting (never reuse marinade that has touched raw meat. Risk of cross-contamination). Remove air from bag, seal and refrigerate for 3 hours minimum (ideally 12 to 24 hours for maximum flavor).
Preheat BBQ to maximum power, then reduce to medium power. Oil the grate.
Remove pork from bag and drain. Place tenderloin on BBQ grate and cook 8 to 10 minutes total, turning every 2-3 minutes and basting with the reserved fresh marinade. Cook until internal temperature reaches 60°C (140°F) for medium-rare to medium pork. The ideal modern cooking for pork tenderloin.
Place tenderloin on a plate and cover tightly with aluminum foil around the edges so juices redistribute and heat stays inside. Let rest for 5 minutes mandatory before slicing the pork as thinly as possible with a sharp chef’s knife.
To assemble sandwiches: spread a little Dijon mustard on the bottom and top halves of the panini breads. On the bottom halves, place 2 slices of smoked ham, a few slices of mojo pork tenderloin, a few dill pickle slices, then 2 slices of Le Cantonnier raclette. Close sandwiches and press well with your hands.
In a large pan heated over medium-low heat, melt 1 tbsp butter and spread over the entire surface. Place sandwiches in the pan and cook 4 to 5 minutes on each side, pressing firmly with a spatula (and your hands as needed), until bread is well golden and cheese is completely melted. Add a little butter as needed between sides.
Cut in half and serve immediately.