Cocktail Cubans

• 1 (1 -1 1/2 lb) pork tenderloin
• vegetable oil, for rub
• salt and pepper, for rub
• 24 small dinner rolls
• 14 cup mayonnaise
• 14 cup yellow mustard
• 6 slices swiss cheese, quartered
• 14 lb shaved ham
• 24 thinly sliced dill pickles

1. Lightly rub pork tenderloin with oil, salt and pepper, and set on a rimmed baking sheet.
2. Adjust oven rack to lowest position and set sheet on rack.
3. Turn oven to 400 degrees and roast pork, turning once half way through, until it registers 160 degrees, about 30 minues.
4. Let rest at least 10 minutes or up to two hours.
5. (Roast can be prepared one or two days ahead.
6. ).
7. When ready to assemble the sandwiches, preheat oven to 400 degrees.
8. Cut pork into thin slices, set aside.
9. Split rolls and arrange on bakin sheet.
10. Mix mayo and mustard; spread thinly on both halves of each roll.
11. Top the bottom halves in this order: cheese, pork, ham, pickle.
12. Cap each one with a roll top.
13. Bake until buns are toasty and cheese melts, 8 to 10 minutes.
14. Arrange on a platter and serve warm.

pork tenderloin, vegetable oil, salt, dinner rolls, mayonnaise, yellow mustard, swiss cheese, ham, dill pickles

Taken from www.food.com/recipe/cocktail-cubans-403704 (may not work)