Cuban Style Pork Tenderloin Sandwiches and Fried Plantains

Cuban Style Pork Tenderloin Sandwiches and Fried Plantains  Recipe courtesy Rachael Ray

Ingredients: Pork tenderloins, Cuban style: 
 * 1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed
 * Extra virgin olive oil or vegetable oil, for drizzling
 * 1 small onion, minced
 * 4 cloves garlic, finely chopped
 * 2 limes, zested
 * 1 large orange, zested
 * 1 teaspoon coarse salt
 * 1 teaspoon coarse black pepper
 * 1 teaspoon dried oregano

Cuban sweet rolls: 
 * 8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls
 * 4 teaspoons sugar

Fried Plantains: 
 * 1/4 cup corn oil, 4 turns of the pan
 * 4 black (ripe) plantains
 * 1 teaspoon fine salt
 * Relish for sandwiches:
 * 6 dill pickles, chopped
 * 1/2 cup sweet red pepper relish
 * 2 scallions, chopped

Sandwich fixins: 
 * 1 pound shaved ham, from the deli counter
 * 1 pound shaved Swiss cheese, from the deli counter
 * 4 tablespoons butter, for toasting sandwiches

Directions: Pork Tenderloin: 1. Preheat oven to 425 degrees F. 2. Coat tenderloins with oil. 3. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. 4. Heat a large skillet. 5. Add a drizzle of oil and sear tenderloin on all sides. 6. Then place in hot oven to roast 20 to 25 minutes.

Sweet Cuban Rolls: 1. Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. 2. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. 3. When rolls come out of oven, split and pile on serving plate.

Fried Plantains: 1. Preheat a stovetop griddle over medium high heat. 2. Heat 1/4 cup corn oil in a heavy skillet over medium high heat. 3. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. 4. Remove from skillet to paper towel lined plate and season with fine salt. Sandwiches: 1. Thinly slice meat on an angle. 2. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. 3. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. 4. Use a heavy pan to press the sandwiches together. 5. Toast until golden brown, then flip and toast the other side. 6. Combine chopped pickles, sweet red pepper relish and scallions in a small bowl. 7. Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. 8. Press the sandwiches together. 9. Put about 1 tablespoon of butter on the hot griddle and spread to coat. 10. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. 11. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side. 12. Serve with a few slices of plantains per person as a side dish.