Cuban Sandwich with Moyo Pasta

Ingredients:

Baked pork tenderloin

• 1 piece (1.1 kg) boneless pork tenderloin for roasting
• 1/4 cup olive oil
• Salt and crushed black pepper

Moyo paste (spread)

• 3 tablespoons mayonnaise
• 2 tbsp. l. olive oil
• 1 tbsp chopped cilantro leaves
• 1/2 tsp coarse salt
• 3 crushed cloves of garlic
• Juice of 1 lime

Cuban sandwich

• 4 Cuban or Portuguese buns, halved lengthwise
• 110 g thinly sliced ​​ham
• 110 g of sliced ​​Swiss cheese
• 2 large pickled cucumbers, thinly sliced
• 3 tablespoons grain mustard
• A pinch of salt
• 2 - 3 tablespoons melted butter

Preparation:

1. For pork tenderloin: Preheat the oven to 205°C. Drizzle the pork with oil and season generously with salt and pepper. Transfer the pork to a rack set in a heavy-bottomed baking dish.
   
   Roast the pork for about an hour, until a thermometer inserted into the thickest part of the tenderloin registers 140°F (60°C). Let the meat rest for 10 minutes, then set aside 140°F (600g) for the sandwich. Slice the pork into 0.5cm-thick slices. Use the remaining pork in another recipe.
2. For the moyo paste: Place mayonnaise, oil, cilantro, salt, garlic, lime juice in a bowl and mix until smooth and thick.
   
   To assemble the sandwich: Heat a large 12-inch cast iron skillet over medium heat.
   
   Spread the top half of each bun with 2 tablespoons of mojo paste and 2 tablespoons of mustard. Place the pork on the bottom half of the bun and season with a pinch of salt. Top with ham, cheese, and pickles. Top the bottom half with the top bun.
3. Grease a skillet with butter, place 2 sandwiches in the skillet, and grease the surface with butter. Press the sandwiches on top with another cast-iron skillet filled with a heavy can. You can also use a panini press.
   
   Fry until golden brown on one side, then flip and fry the other side, 2-3 minutes per side. Fry the remaining 2 sandwiches.