Cuban Pork Sandwiches

• Relish
• 1 small red onion, thinly sliced
• 1 cup water
• 1 (7 1/4 ounce) jar roasted sweet red peppers, drained and chopped
• 1/3 cup cider vinegar
• 2 garlic cloves, peeled and halved
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• Sandwich
• 1 garlic, cloved minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 (1 lb) pork tenderloin (about 1 pound)
• 1 teaspoon olive oil
• 8 slices sourdough bread
• 8 slices swiss cheese

1. For the relish, in a small saucepan over medium heat, bring the onion and water to a boil.
2. Cook for 1 minute, stirring frequently; drain.
3. Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin.
4. Let stand at room temperature for 1 hour; remove and discard the garlic.
5. Cover and place in refrigerator.
6. To make the sandwiches, mash the minced garlic, cumin and salt.
7. Rub over the tenderloin; place in a shallow baking pan and bake uncovered at 425 degrees for 35-30 minutes or until a meat thermometer reads 160 degrees.
8. Allow to stand for 10 minutes; slice thin.
9. Over medium heat, heat the oil in a large skillet.
10. Top four slices of bread with pork, add the desired amount of relish and 2 slices of cheese; top with remaining bread.
11. Cook the sandwiches for 2 to 4 minutes on each side or until golden brown.
12. The yield is 4 sandwiches and 2 cups of relish.

red onion, water, sweet red peppers, cider vinegar, garlic, oregano, salt, pepper, ground cumin, sandwich, garlic, ground cumin, salt, pork tenderloin, olive oil, bread, swiss cheese

Taken from www.food.com/recipe/cuban-pork-sandwiches-229440 (may not work)